- 1 small pork tenderloin (1.2-1.4 pounds)
- 1 tablespoon Sriracha (red chili sauce)
- 1 Tablespoon soy sauce
- 1/4 t black pepper
- 1/4t salt
- 5-6 green onions
- Vegetable oil
- Sauce: 3 Tablespoons sriracha
- 2 Tablespoons soy sauce
- 1 Tablespoon BBQ sauce
- 1 Tablespoon sugar
- 2 teaspoons minced garlic
- 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
Cut tenderloin in half lengthwise (make 2 long strips) Cut each strip as thinly as you can so that you end up with thin little pieces of pork. Add pieces to a medium bowl; set aside
Chop green onions into 2 inch pieces, reerving ends to be chopped as garnish later. Add onion pieces, 1 tablespoon each sriracha and soy sauce, pepper, and salt to pork and stir to combine. Marinate pork and onions for 2-8 hours.
Meanwhile, combine sauce ingredients and stir well; set aside.
Add just enough oil to cat the bottom of a very large non-stick skillet or wok and heat over high heat. Once skillet is hot, add half of the pork and onions in a single layer )cook in batches to ensure pork cooks correctly). Cook for 2-5 minutes, stirring frequently, or until pieces are nicely browned and starting to crisp. Remove to a bowl or plate and continue cooking the rest of the pork and onions. Once all the pork is browned, return to skillet, reduce heat to medium, add the sauce and stir to coat. Continue cooking for 3-4 minutes or until sauce is thickened.
Serve with rice and garnish with chopped green onions. This cooks quickly so make sure you rice is done or almost done before you start cooking the pork.