Chinese Five Spice recipe pork

1 pound trimmed pork loin or tenderloin
3/4 cup chicken stock
3 tablespoons Hoisin sauce
3 tablespoons mango chutney, preferred brand Patak’s
2 tablespoons Tamari (gluten-free soy sauce)
1 teaspoon Chinese five-spice powder
2 slices ginger root
1 teaspoon (for mild spice) to 1 tablespoon (for very spicy) Sambal Olek or other hot chili paste or sauce
Salt and pepper or Szechuan pepper
3 to 4 tablespoons peanut oil or other high-temp/stir fry oil
1 3/4-pound package trimmed green beans, halved on bias
1 large white onion, quartered and sliced
1/2 small white cabbage, cored and chopped into about 3/4-inch, bite-sized pieces
4 cloves garlic, sliced or chopped
1/3 cup dry sherry
2 teaspoons toasted sesame oil

To serve: white rice (cooked in stock rather than water), toasted sesame seeds and chopped scallions or chives

Preparation

Place the pork (wrapped in plastic) in the freezer for a few minutes to firm it up for slicing.
Place stock, Hoisin, chutney, Tamari, five-spice, ginger and chili paste in a small pot. Bring to a low boil and simmer to condense and combine flavors.
Remove pork from the freezer and slice into thin strips/bite-size thin pieces.
Heat a large, round-bottom pan over high heat with oil, 2 turns of the pan. Brown the pork in small batches and remove to a plate. Add more oil if necessary and stir-fry the beans and onions next, 3-4 minutes, until browned at edges and tender-crisp. Remove and reserve. Add additional oil if necessary and stir-fry cabbage 2-3 minutes; add garlic, salt and pepper, sherry and reserved green beans and pork. Remove ginger slices from sauce, add sauce to pan and drizzle with sesame oil.