Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   peanut oil
     1/2  cup           preserved radish
     1/2  pound         pork butt
   4      sq.           canned firm bean curd
   2      cloves        garlic -- minced
   2                    green onions
   1      tablespoon    minced fresh ginger root
                        -----sauce-----
   2      tablespoons   crunchy peanut butter
   2                    dried hot red chili peppers
   1      tablespoon    dark soy sauce
   2      teaspoons     sugar
   1      tablespoon    cider vinegar
     1/3  cup           stock
   2      tablespoons   sesame oil
     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.