- a 3/4-pound piece well-trimmed boneless pork loin
- 3 garlic cloves
- 2 teaspoons minced peeled fresh gingerroot
- 2/3 cup water
- 1/4 cup soy sauce
- 1/4 cup mango chutney such as Major Grey's
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon sambal oelek (Indonesian chili paste)
- 1 medium red onion
- 1/2 pound fresh green beans
- a 3/4-pound piece green cabbage (about 1/2 medium head)
- 1/4 cup packed coriander leaves
- 4 1/2 tablespoons peanut oil
- 1/2 pound fresh bean sprouts (about 2 cups)
- 1 cup snow-pea shoots or daikon (Asian radish) sprouts
- 2 teaspoons Asian sesame oil
- Accompaniment:Cooked Rice
- Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Cut pork crosswise into 3/4-inch-thick slices and season with salt and pepper.
- Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
- Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut into 1-inch pieces. Chop coriander.
- Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until slightly softened. Add beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
- Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of pork, separating slices, until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining pork, transferring to bowl.
- Add sauce to wok or skillet and bring to a boil, stirring. Return pork-vegetable mixture to wok or skillet and stir-fry until heated through. Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
- Serve stir-fry over rice.