Typical nutritional content (per portion)
450g (1lb) boneless loin pork chops
2 tablespoons dry sherry or white wine
2 tablespoons soy sauce (try a reduced salt soy sauce to reduce the salt content of this dish)
1 teaspoon sesame oil
2 teaspoons cornflour
120ml (4fl oz) chicken stock (try a reduced salt stock cube to reduce the salt content of this dish)
2 tablespoons sunflower oil
5cm (2in) piece fresh root ginger, finely grated
275g (10oz) mixed prepared greens (sugar snap peas/ French beans/ mangetout/ spinach/swiss chard/ Chinese pak choy/ choy sum/ finely shredded cabbage)
2 spring onions, finely shredded
1 long red chilli, cut into thin rings (optional)
Steamed brown rice, to serve
Trim any excess fat from the side of each pork chop, then thinly slice the meat against the grain. Place half of the sherry or rice wine and all of the soy sauce in a shallow non-metallic dish and add the sesame oil and cornflour. Stir in the pork and set aside for 15 minutes (up to 24 hours covered with cling film in the fridge is fine).
Heat a wok until very hot. Place the remaining tablespoon of sherry and soy sauce in a small pan with the chicken stock, then bring to a simmer. Add half the sunflower oil and swirl it up the sides of the wok. Tip in the pork and stir fry for 3-4 minutes until well cooked and lightly golden. Transfer to a plate.
Add the rest of the sunflower oil to the wok. Add the ginger and stir fry for about 10 seconds. Tip in the greens and continue to stir fry for 2-3 minutes until heated through and any leaves are just beginning to wilt, splashing over a little water occasionally to help the greens cook.
Return the pork to the wok, then stir in the hot stock mixture. Cook for another minute or so until bubbling, stirring regularly. Spoon the steamed rice into warmed large Oriental-style bowls and spoon the ginger pork and greens on top. Scatter over the spring onions and chilli, if using, to serve.