2 tbsp vegetable oil
4 lean pork loin steaks
800g Victoria plums, halved and stoned
4 spring onions, trimmed
4 sweet potatoes, peeled
220g can water chestnuts, drained and sliced
3cm piece fresh root ginger, peeled and grated
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped (optional)
2 tsp sugar
1 tbsp dark soy sauce
1 tbsp cider vinegar
2 tbsp Chinese Shaoxing rice wine or dry sherry
¼ tsp five-spice powder
TO GARNISH
2 tbsp chopped fresh coriander