Pork in Hot Peanut Sauce

• 3 tablespoons peanut oil
• 1/2 pound pork shoulder
• 2 cloves garlic peeled and minced
• 1 tablespoon ginger root fresh, minced
• 1/2 cup preserved radish
• 4 each bean curd squared canned, firm
• 2 each scallions, spring or green onions
• 2 tablespoons peanut butter crunchy
• 1 tablespoon soy sauce, dark
• 1 tablespoon apple cider vinegar
• 2 tablespoons sesame oil
• 2 each hot chili peppers red, dried
• 2 teaspoons sugar
• 13 cup stock
• 1/2 teaspoon monosodium glutamate optional

1. Soak radish in warm water for 45 minutes.
2. Cut pork into 1/2 inch cubes.
3. Drain and rinse canned bean curd; cut into 1/2 inch cubes.
4. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm.
5. Wrap it tightly and use about a 5-pound weight.)
6. Drain radish & cut into 1/2 inch cubes.
7. Cut green onions, including tops, into 2" lengths.
8. Sauce:
9. In a cup, cream together peanut butter and soy sauce.
10. Slowly mix in remaining sauce ingredients.
11. Set aside.
12. Stir-frying:
13. Add oil to hot wok.
14. When oil starts to smoke, add pork.
15. Stir-fry for about 1 minute.
16. Add garlic and ginger; stir-fry for another 30 seconds.
17. Transfer pork to saucepan; add peanut sauce; heat and simmer for 15 minutes, adding onions about mid-way.
18. Skim off excess oil.
19. Add more stock if sauce thickens.
20. Steaming:
21. In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
22. When ready to serve, drain water off plate, and top vegetables with pork and peanut sauce.

peanut oil, pork shoulder, garlic, ginger root, preserved radish, scallions, peanut butter, soy sauce, apple cider vinegar, sesame oil, hot chili peppers, sugar, stock, glutamate optional

Taken from recipeland.com/recipe/v/pork-hot-peanut-sauce-38174 (may not work)