Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb peanut oil 2 tb crunchy peanut butter
1/2 lb pork butt 1 tb dark soy sauce
2 ea cloves garlic, minced 1 tb cider vinegar
1 tb minced fresh ginger root 2 tb sesame oil
1/2 c preserved radish 2 ea minced dried hot red chilis
4 ea sq. canned firm bean curd 2 ts sugar
2 ea green onions 1/3 c stock
1 ea SAUCE: 1/2 ts MSG (opt)

Preparation: 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.
Serves 4
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