1-½ lbs. Pork Tenderloin/Roast boneless skinless – cut into small chunks

1 Egg

3 tablespoon Cornstarch

¾ cup Water

1 tablespoon Fresh Ginger very finely chopped

2 Garlic Cloves minced

2 tablespoon White/Yellow Onion very finely chopped

3 tablespoon Soy Sauce I used low sodium

3 tablespoon Brown Sugar

1 tablespoon Rice Vinegar

½ teaspoon Sesame Oil

2 teaspoon Sriracha

1 teaspoon Red Pepper Flakes

2 tablespoon Canola Oil

Green Onions

In a small bowl, mix vinegar, sesame oil, ginger, garlic, onion, brown sugar, soy sauce, sriracha, red pepper flakes and water.

Heat your skillet to medium heat and pour in the sauce. Bring sauce to a light simmer and let simmer for about 10 minutes until sauce darkens. Then, carefully pour sauce back into the bowl and set aside for later.

In a large mixing bowl, add pork and cornstarch and toss until pork is fully coated. You may need to add an additional tablespoon or two of cornstarch.

In a small bowl, whisk egg. Pour egg over the pork and gently mix pork to coat.

In the same skillet you cooked the sauce in, add oil and heat to medium-high heat. Once hot, carefully add pork to the skillet. Gently spread pork out into an even layer and let cook until bottom is golden. Don’t panic, the pork will look weird at this point but it will all come together.

Once the bottom of the pork is golden, flip over, gently breaking pieces apart. Cook for another 5-7 minutes on the other side until golden. Then, turn heat to low and let cook for another 5 minutes, stirring occasionally. Pork should be cooked through to at least 150 degrees.

Drain excess oil from pan (if any) and turn heat up to high. Pour sauce over the pork and begin stirring frequently for a few minutes.

Serve with a sprinkle with fresh chopped green onions and additional red pepper flakes(optional). Enjoy!

*adapted from https://amandacooksandstyles.com/