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1
Place the sherry or rice wine, 3 tablespoons of the soy sauce, the brown sugar, and 1 tablespoon of the cornstarch in a small bowl and whisk to combine; set aside.
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2
Slice the pork against the grain into even, paper-thin pieces and place in a large bowl.
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3
(It doesnt matter how wide the slices are as long as they are even in thickness.)
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4
Add the remaining 1 tablespoon soy sauce, the remaining 1 tablespoon cornstarch, the five-spice powder, and 1 tablespoon of the oil and toss to evenly coat the pork.
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5
Set aside to marinate for 5 to 10 minutes.
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6
In a large nonstick frying pan with a tightfitting lid, heat the remaining 2 tablespoons oil over medium-high heat.
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7
When the oil just begins to smoke, add the pork and cook, stirring rarely, until browned and almost completely cooked through, about 2 minutes.
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8
Remove to a plate and set aside.
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9
Reduce the heat to medium and add the sweet potato and water to the pan.
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10
Cover and cook until the sweet potato is knife tender, about 3 to 5 minutes.
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11
Add the spinach, cover, and cook until it just begins to wilt, about 30 seconds.
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12
Remove the cover, increase the heat to high, add the snap peas, garlic, and ginger, and cook, stirring occasionally, until the snap peas are bright green, about 2 minutes.
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13
Whisk the reserved soy sauce mixture again until evenly combined and add it to the pan along with the reserved pork and any accumulated juices.
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14
Cook, stirring continuously, until the sauce has thickened and the pork is cooked through, about 30 seconds.
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15
Sprinkle with the scallions, stir, and serve immediately, with rice if desired.
