Five Spice Pork and Green Bean Stir Fry
Make sauce: 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.