1.Blend or process 1/3 cup of the coconut milk, coriander root and stem mixture, garlic and sauce until smooth; combine with pork in medium bowl.
2.Heat half the oil in wok; stir-fry ginger until fragrant. Add pak choy; stir-fry until pak choy is wilted. Remove from wok; cover to keep warm.
3.Drain pork; reserve marinade. Heat remaining oil in wok; stir-fry pork, in batches, until browned.
4.Add reserved marinade, remaining coconut milkand juice; bring to the boil. Return pork to wok;stir-fry until hot, season to taste.
5.Serve pak choy topped with pork mixture; sprinkle with coriander leaves and chilli.
Use light coconut milk for a lower-fat version.Note