Barbecue-style pork with Chinese stir-fry

OMG! ... This was so, so delicious!  Another "protein meal" on the Hay diet, there was no starch involved (bread, potatoes, noodles, etc), but with plenty of fresh veg in the stir-fry it was filling enough without.  (Actually, we also had a sausage or two each, but didn't want them spoiling the photo, LOL!)

We marinated the pork (and sausages!) in a mix of tomato ketchup, brown sauce, Levi Roots' Reggae-Reggae sauce, soy sauce, oyster sauce and a little Lea & Perrin's Worcester sauce.  This was then baked in a hot/med oven for about half an hour.  The veg was stir-fried in stages (beansprouts last!) and flavoured with grated ginger, black pepper, crushed garlic, soy sauce and oyster sauce.