Pork In Hot Peanut Sauce

Servings: 4
Ingredients:

3 T  Peanut Oil
1/2 lb Pork Butt
2 ea Cloves Garlic; minced
1 T  Minced Fresh Ginger Root
1/2 c  Preserved Radish
4 ea Sq. Canned Firm Bean Curd
2 ea Green onions
---------------------------SAUCE---------------------------
2 T  Crunchy Peanut Butter
1 T  Dark Soy Sauce
1 T  Cider Vinegar
2 T  Sesame Oil
2 ea Dried Hot Red Chili Peppers;
2 t  Sugar
1/3 c  Stock
1/2 t  MSG (optional)

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.

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