Sticky pork and garlic greens

Combine the sauces and pork in a large non-metallic bowl and season with freshly ground black pepper. Cover and chill for at least 1 hour, or overnight if time permits.

Heat half the sunflower oil in a large non-stick wok over high heat. Add the pork mixture and stir-fry for 5 minutes or until cooked and dark golden. Transfer to a heatproof bowl and cover to keep warm.

Heat the remaining oil in the wok, add the Chinese broccoli, beans and garlic and stir-fry for 1 minute. Add the edamame and 1/3 cup (80 ml) water and stir-fry for 1 minute. Return the pork and any juices to the wok and toss well, then remove from the heat. Spoon the pork and greens into bowls and serve garnished with spring onion.