Instructions: Stir the egg, soy sauce, cornstarch and wine together in a bowl until blended. Pour them into a resealable plastic bag. Add the pork chops and turn to coat. Set aside for 10 to 15 minutes.

For the Sauce: Mash the moke stick, plum sauce, brown sugar water and soy sauce in a medium bowl to a think paste. Add the vinegar, wine and sugar and stir until sugar is dissolved.

For the Dish: Heat the oil in a wide stainless steel pan or non-reactive skillet, large enough to hold the pork in a single layer, over medium heat until hot. Lift the chops from the marinade, shake off excess liquid and carefully lay them into the oil. Pan-fry until cooked through, about 2 minutes on each side. Drain the chops on paper towels. Remove pan from heat.

Spoon off all but 1 tablespoon of the oil. Return pan to high heat. When the oil is hot, add both types of onions. Stir-fry until tender, about 2 minutes. Add the sauce. Bring the sauce to a boil, reduce heat to medium and cook until the liquid is reduced by 1/3.

Slip the chops into the sauce and cook until heated through, about 30 seconds. Serve immediately, spooning some of the sauce over each chop.

This recipe yields 4 servings.

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