Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   peanut oil
     1/2  pound         pork butt
   2      cloves        garlic -- minced
   1      tablespoon    fresh gingerroot -- minced
     1/2  cup           preserved radish
   4      squares       firm bean curd
   2                    green onions
                        ***SAUCE***
   2      tablespoons   crunchy peanut butter
   1      tablespoon    dark soy sauce
   1      tablespoon    cider vinegar
   2      tablespoons   sesame oil
   2                    dried hot red chili peppers
   2      teaspoons     sugar
     1/3  cup           stock
     1/2  teaspoon      msg -- (optional)

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.