Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 T 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 T Minced Fresh Ginger Root

---------------------------SAUCE--------------------------------
2 T Crunchy Peanut Butter 2 ea Dried Hot Red Chili Peppers;
1 T Dark Soy Sauce 2 t Sugar
1 T Cider Vinegar 1/3 c Stock
2 T Sesame Oil 1/2 t MSG (optional)

+++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++++++++++++++++++ Soak radish in warm water for 45 minutes. Cut
pork into 1/2" cubes. Drain and 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 and use about
a 5-pound weight.) Drain radish and 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 and
ginger; stir-fry for another 30 seconds. Transfer pork to saucepan;
add peanut sauce; heat and 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 and 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 and peanut sauce.

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