Ingredients

Serves 4

　　a 3/4-pound piece well-trimmed boneless pork loin

　　

For sauce

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

　　

Step 1

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.

　　

Make sauce:

Step 2

Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

Serve stir-fry over rice.