Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Peanut oil
1/2 lb Pork butt
2 ea Cloves garlic; minced
1 tb Minced fresh ginger root
1/2 c Preserved radish
4 ea Sq. canned firm bean curd
2 ea Green onions
1 x -----------sauce------------
2 tb Crunchy peanut butter
1 tb Dark soy sauce
1 tb Cider vinegar
2 tb Sesame oil
2 ea Dried hot red chili peppers;
2 ts Sugar
1/3 c Stock
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.

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