Pork in a Sweet Ginger Sauce

Prep work:

1. Slice the bell peppers into thin strips and then halve the strips. Halve the onion lengthwise then crosswise, and slice it into quarter-rings. Set the vegetables aside.
2. Mince the garlic, set it aside.
3. Slice the pork, set it aside
4. Combine the sauce ingredients (dark soy sauce, light soy sauce, ginger syrup, sriracha, brown sugar, chili powder and curry powder) and mix. Set aside.
5. Dice the green onions and set aside.

To cook:

6. Heat half the peanut oil in a wok or large (12”) cast iron skillet. When hot, add the onion and peppers, and fry for 5 minutes. They will continue to cook later, so cook them only just until they’re starting to get tender and browned. Remove them and reserve them for later.
7. Heat 1 tablespoon oil in the same skillet. When very hot, add half the pork. Stir fry for 3 minutes, then remove. The pork won’t be fully cooked through, but that’s okay—it will continue to cook in the sauce later.
8. Heat the remaining oil, and when hot, add the rest of the pork. Stir fry for 3 minutes, then add the reserved pork and garlic. Fry for another minute, stirring frequently.
9. Add in the vegetables and sauce. Bring to a boil, and cook over very high heat for about 5 minutes. The sauce should thicken and stick to the pork and veggies. If it’s not thickening enough, mix 2-3 teaspoons of cornstarch with some water, stir, and add the slurry to the sauce.
10. Stir in the green onions right before serving. Serve over rice.