Five Spice Pork and Green Bean Stir Fry

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
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

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: 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.

Serves 4.