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3 Esslöffel | peanut oil |
1/2 x ca. 450 g | Pork butt |
2 | cloves garlic minced |
1 Esslöffel | ginger root fresh, minced |
1/2 Tasse | Preserved radish |
4 | Sqares firm bean curd |
2 | green onions |
2 Esslöffel | peanut butter crunchy |
1 Esslöffel | dark soy sauce |
1 Esslöffel | cider vinegar |
2 Esslöffel | sesame oil |
2 | Dried hot red chili peppers |
2 Teelöffel | sugar |
1/3 Tasse | broth |
1/2 Teelöffel | 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.
Per serving: 842 Calories (kcal); 84g Total Fat; (86% calories from fat); 9g Protein; 20g Carbohydrate; 0mg Cholesterol; 463mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 16 Fat; 1/2 Other Carbohydrates
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