Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 tablespoons peanut oil

  3. 1/2 cup preserved radish

  4. 1/2 pound pork butt

  5. 4 sq. canned firm bean curd

  6. 2 cloves garlic -- minced

  7. 2 green onions

  8. 1 tablespoon minced fresh ginger root

  9. --sauce--

  10. 2 tablespoons crunchy peanut butter

  11. 2 dried hot red chili peppers

  12. 1 tablespoon dark soy sauce

  13. 2 teaspoons sugar

  14. 1 tablespoon cider vinegar

  15. 1/3 cup stock

  16. 2 tablespoons sesame oil

  17. 1/2 teaspoon msg --

Instructions Jump to Ingredients ↑

  1. Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain and rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly and use about a 5-pound weight.)

  2. Drain radish and cut into 1/2" cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic and ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat and simmer for 15 minutes, adding onions about mid-way. Skim off excess oil. Add more stock if sauce thickens. Steaming: In Chinese steamer, steam radish and bean curd on its serving plate for 15 minutes, just prior to serving. When ready to serve, drain water off plate, and top vegetables with pork and peanut sauce.


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