Place the pork (wrapped in plastic) in the freezer for a few minutes to firm it up for slicing.
Place stock, Hoisin, chutney, Tamari, five-spice, ginger and chili paste in a small pot. Bring to a low boil and simmer to condense and combine flavors.
Remove pork from the freezer and slice into thin strips/bite-size thin pieces.
Heat a large, round-bottom pan over high heat with oil, 2 turns of the pan. Brown the pork in small batches and remove to a plate. Add more oil if necessary and stir-fry the beans and onions next, 3-4 minutes, until browned at edges and tender-crisp. Remove and reserve. Add additional oil if necessary and stir-fry cabbage 2-3 minutes; add garlic, salt and pepper, sherry and reserved green beans and pork. Remove ginger slices from sauce, add sauce to pan and drizzle with sesame oil.
Serve pork over rice and garnish with sesame seeds and scallions.