Step 1

Combine the Chinese rice wine or dry sherry, sesame oil, chilli flakes and half the soy sauce in a medium glass or ceramic bowl.

Step 2

Add the pork to the soy sauce mixture and stir to coat. Cover with plastic wrap and place in the fridge for 2 hours to marinate.

Step 3

Drain pork, reserving marinade. Heat 2 teaspoons oil in a wok over high heat. Add one-third of pork and stir-fry for 1-2 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with oil and remaining pork, reheating the wok between batches.

Step 4

Combine cornflour and 1 tablespoon of stock in a bowl. Heat remaining oil in the wok. Add the beans, garlic and Chinese five spice, and stir-fry for 1 minute. Add the sugar, remaining soy sauce, remaining stock and reserved marinade, and cook for 1-2 minutes or until the beans are bright green and tender crisp. Stir in the cornflour mixture. Bring to a simmer. Add the pork and three-quarters of the peanuts, and toss to coat. Transfer to a serving dish. Sprinkle with the remaining peanuts. Serve.