3 tb Peanut oil
1/2 lb Pork butt
2    Cloves garlic; minced
1 tb Minced fresh ginger root
1/2 c  Preserved radish
4    Sq. canned firm bean curd
2    Green onions
-sauce--
2 tb Crunchy peanut butter
1 tb Dark soy sauce
1 tb Cider vinegar
2 tb Sesame oil
2    Dried hot red chili peppers;
2 ts Sugar
1/3 c  Stock
1/2 ts Msg (optional)

+++++ ++++
+++++ 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.