Another dish for left-over roast pork!
Mix together 1 Tbs hot chili sauce, 1 Tbs dark soy sauce, 1 Tbs white wine vinegar, ½ Tbs sesame oil and 1 Tbs soft brown sugar, with 2-3 Tbs water,
to make a cooking sauce. Parboil some green beans cut into 2 inch lengths for 5 minutes, drain and set aside. Slice leftover roast pork very thinly
across the grain, into bite-size pieces, and fry quickly in very hot oil, until starting to go brown at the edges. Remove and set aside. Turn the heat down,
then fry an onion, sliced top to bottom into thin crescent moon slivers, 3 chopped cloves of garlic and some chopped ginger, then add the beans and pork,
together with the cooking sauce and bring it all to a simmer. Thicken the sauce with a tsp of cornflour mixed with a couple Tbs water, garnish with some
sliced spring onions and sesame seeds and serve with rice. (Note: I had some Swiss chard left in the refrigerator, and added the chopped up leaves from this
as well, wilting them with the sauce. You can use whatever veggies you have available.)