Easy Stir-fried Pork with Spring Onions

This is a basic stir-fried dish in the southern Chinese tradition which my mother made when she felt lazy or was pressed for time. It took just minutes to assemble and cook. Variations were endless: in the spring she would add asparagus; in the summer, bitter melon, sometimes even cucumber. However, the one I remember best is this version, with just spring onions. The key to success here is not to overcook the pork.