Recipe - Pork With Hot Peanut Sauce

3 tablespoon Peanut oil
One half pound Pork butt
2 Cloves garlic; minced
1 tablespoon Minced fresh ginger root
One half cup Preserved radish
4 Sqares firm bean curd
2 Green onions

SAUCE
2 tablespoon Crunchy peanut butter
1 tablespoon Dark soy sauce
1 tablespoon Cider vinegar
2 tablespoon Sesame oil
2 Dried hot red chili peppers
2 teaspoon Sugar
1/3 cup Stock
One half teaspoon Msg; (optional)

Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain &
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 & use about a 5pound weight.) Drain radish & 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.

Stirfrying: Add oil to hot wok. When oil starts to smoke, add pork.
Stirfry for about 1 minute. Add garlic & ginger; stirfry for another 30
seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15
minutes, adding onions about midway. Skim off excess oil. Add more stock
if sauce thickens.

Steaming: In Chinese steamer, steam radish & 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 & peanut sauce.

Per serving: 842 Calories (kcal); 84g Total Fat; (86% calories from fat);
9g Protein; 20g Carbohydrate; 0mg Cholesterol; 463mg Sodium Food Exchanges:
One half Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 16 Fat; One half Other
Carbohydrates

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