Text 30608, 46 rader
Skriven 2009-11-01 09:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Liver Cheese 331
========================
 DS> It is indeed the Pork Store. I was made aware of it by the proprietor
 DS> of The Ridiculous Food Society of Upstate New York, Mr. Dave (no
 DS> relation.)  

I like the name, but what's ridiculous about pork?

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Pork in Hot Peanut Sauce
 Categories: Pork, Main dish, Meats, Vegetables, Thai
      Yield: 4 servings

      3 tb Peanut Oil                        1/2 c  Preserved Radish
    1/2 lb Pork Butt                           4 ea Sq. Canned Firm Bean Curd
      2 ea Cloves Garlic; minced               2 ea Green onions
      1 tb Minced Fresh Ginger Root

-----------------------------------SAUCE-----------------------------------
      2 tb Crunchy Peanut Butter               2 ea Dried Hot Red Chili
Peppers;
      1 tb Dark Soy Sauce                      2 ts Sugar
      1 tb Cider Vinegar                     1/3 c  Stock
      2 tb Sesame Oil                        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-pound 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.
  source: unknown

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