Categories: Pork/ham, Sauces, Oriental 
      Yield: 4 servings 
  
      3 tb 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 tb Minced Fresh Ginger Root       
 
-----------------------------------SAUCE----------------------------------- 
      2 tb Crunchy Peanut Butter               2 ea Dried Hot Red Chili Peppers; 
      1 tb Dark Soy Sauce                      2 ts Sugar 
      1 tb Cider Vinegar                     1/3 c  Stock 
      2 tb Sesame Oil                        1/2 ts MSG (optional) 
  
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  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.