A tasty, Thai-style pork and tofu stir-fry in a spicy-hot peanut sauce.

Pork in Hot Peanut Sauce

1/2 pound pork steak
1/2 pound tofu
1/4 pound radishes
2 green onions
2 tablespoons chunky peanut butter
1 tablespoon soy sauce
2 tablespoons sesame oil
1 tablespoon grated gingerroot
1 tablespoon cider vinegar
2 red chili peppers, seeded and chopped (see note)
2 teaspoons granulated sugar
1/3 cup water
3 tablespoons sesame oil
2 garlic cloves, crushed

1. Cut pork steak into 1/2-inch cubes. Cut tofu into 1/2-inch cubes. Dice radishes, and green onions.
2. In a small bowl, combine chunky peanut butter and soy sauce. Slowly stir in 2 tablespoons sesame oil, grated ginger root, cider vinegar, chopped red chili peppers, sugar and water.
3. Heat 3 tablespoons sesame oil in a skillet or wok, when hot add the pork and stir-fry for about 1 minute. Add the radishes, green onions, and crushed garlic cloves next. Cook briefly then pour the peanut sauce on top, followed by the tofu. Cover and cook on low for 15 minutes.

Makes 4 servings.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.