- 1 pound trimmed pork loin or tenderloin
- 3/4 cup chicken stock
- 3 tablespoons Hoisin sauce
- 3 tablespoons mango chutney, preferred brand Patak’s
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon Chinese five-spice powder
- 2 slices ginger root
- 1 teaspoon (for mild spice) to 1 tablespoon (for very spicy) Sambal Olek or other hot chili paste or sauce
- Salt and pepper or Szechuan pepper
- 3 to 4 tablespoons peanut oil or other high-temp/stir fry oil
- 1 3/4-pound package trimmed green beans, halved on bias
- 1 large white onion, quartered and sliced
- 1/2 small white cabbage, cored and chopped into about 3/4-inch, bite-sized pieces
- 4 cloves garlic, sliced or chopped
- 1/3 cup dry sherry
- 2 teaspoons toasted sesame oil
Place the pork (wrapped in plastic) in the freezer for a few minutes to firm it up for slicing.
Place stock, Hoisin, chutney, Tamari, five-spice, ginger and chili paste in a small pot. Bring to a low boil and simmer to condense and combine flavors.
Remove pork from the freezer and slice into thin strips/bite-size thin pieces.
Heat a large, round-bottom pan over high heat with oil, 2 turns of the pan. Brown the pork in small batches and remove to a plate. Add more oil if necessary and stir-fry the beans and onions next, 3-4 minutes, until browned at edges and tender-crisp. Remove and reserve. Add additional oil if necessary and stir-fry cabbage 2-3 minutes; add garlic, salt and pepper, sherry and reserved green beans and pork. Remove ginger slices from sauce, add sauce to pan and drizzle with sesame oil.
Serve pork over rice and garnish with sesame seeds and scallions.