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Pork in Hot Peanut Sauce

Pork in Hot Peanut Sauce comes together with Peanut Oil C Preserved Radish, Dark Soy Sauce Ts Sugar, Cider Vinegar C Stock, and Sesame Oil Ts Msg. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Soak radish in warm water for 45 minutes.

2. 2

   Cut pork into 1/2 ″ cubes.

3. 3

   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.

4. 4

   Wrap it tightly & use about a 5-pound weight.) Drain radish & cut into 1/2 ″ cubes.

5. 5

   Cut green onions, including tops, into 2 ″ lengths.

6. 6

   Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside.

7. 7

   Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork.

8. 8

   Stir-fry for about 1 minute.

9. 9

   Add garlic & ginger; stir-fry for another 30 seconds.

10. 10

    Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.

11. 11

    Skim off excess oil.

12. 12

    Add more stock if sauce thickens.

13. 13

    Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.

14. 14

    When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce.