1.Combine pork in a medium bowl with ginger, chopped coriander and vinegar. Cover; refrigerate 1 hour.
2.Heat half the oil in a wok; stir-fry pork mixture, in batches, until pork is cooked through. Remove from wok.
3.Heat remaining oil in wok; stir-fry vegetables until just tender; remove from wok. Return pork to wok with sauce; stir-fry until hot. Return cooked vegetables to wok with spinach, sprouts and extra coriander; stir-fry until spinach just wilts.
For a more intense flavour, marinate the pork for 3 hours or overnight.Note