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1
Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing.
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2
Cut pork crosswise into 3/4-inch-thick slices and season with salt and pepper.
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3
Mince garlic and in a small bowl stir together with remaining sauce ingredients until combined.
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4
Halve onion lengthwise and cut into thin slices.
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5
Diagonally cut beans into 1 1/2-inch pieces.
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6
Core cabbage and cut into 1-inch pieces.
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7
Chop coriander.
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8
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
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9
Add 1 1/2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.
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10
Add onion and stir-fry until slightly softened.
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11
Add beans and stir-fry until crisp-tender, about 4 minutes.
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12
Transfer mixture to a large bowl.
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13
Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until crisp-tender, about 2 minutes.
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14
Add bean sprouts and stir-fry until sprouts are slightly wilted, about 30 seconds.
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15
Transfer cabbage mixture to bowl.
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16
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking.
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17
Stir-fry half of pork, separating slices, until browned and transfer to bowl.
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18
Add remaining tablespoon peanut oil and stir-fry remaining pork, transferring to bowl.
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19
Add sauce to wok or skillet and bring to a boil, stirring.
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20
Return pork-vegetable mixture to wok or skillet and stir-fry until heated through.
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21
Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt and pepper to taste.
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22
Serve stir-fry over rice.
