1Heat the oil in a wok. Stir-fry the onion, garlic, ginger and chilli until the onion softens. Add the bai cai, chai xin and broccolini. Stir-fry until the vegetables are tender.
2Add the chestnuts, pork and sauce. Stir fry until combined and heated through.
3Serve the pork stir-fry and vegetables with steamed white rice.
Bauer/The Australian Women’s Weekly/Photo: Brett Stevens