How to make it
Cut the pork into thin slices 5cm (2 inch) long. Put the slices into a small bowl and mix them well with the Shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Let them marinade for about 20 minutes.
Heat a wok or large frying-pan until it is hot. Add half of the oil and when it very hot and almost smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok, and quickly stir-fry it for about 2-3 minutes. Then transfer to a colander set on a bowl.
Wipe the wok clean, re-heat it and add the rest of the oil. Then add the spring onions and shallots. A few seconds later add the rest of the ingredients except the sesame oil. Bring the mixture to a boil and then return the pork to the wok or pan.
Stir-fry the entire mixture for another 3 minutes and then drizzle with the remaining sesame oil. Transfer onto a platter, top with spring onions and serve.