Pork In Hot Peanut Sauce

1. Soak radish in warm water for 45 minutes.
2. Cut pork into 1/2" cubes.
3. Drain & rinse canned bean curd; cut into 1/2" cubes.
4. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm.
5. Wrap it tightly & use about a 5-pound weight.
6. ) Drain radish & cut into 1/2" cubes.
7. Cut green onions, including tops, into 2" lengths.
8. Saucei: In a cup, cream together peanut butter and soy sauce.
9. Slowly mix in remaining sauce ingredients.
10. Set aside.
11. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork.
12. Stiri-fry for about 1 minute.
13. Add garlic & ginger; stir-fry for another 30 seconds.
14. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way.
15. Skimi off excess oil. Add more stock if sauce thickens.
16. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving.
17. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce.