-----------------------------------SAUCE-----------------------------------
2 tb Crunchy peanut butter
1 tb Dark soy sauce
1 tb Cider vinegar
2 tb Sesame oil
2 Dried hot red chili peppers
2 ts Sugar
1/3 c Stock
1/2 ts 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 5 lb 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.
Stir-Frying:
Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry
for about 1 minute. Add garlic & ginger; stir-fry for another
30 seconds. Transfer pork to saucepan; add peanut sauce; heat &
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 & 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.
