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Slice the pork tenderloin into thin medallions starting at one tip working to the end tip. Thinner pork slices will yield a more tender result. Place the slices in a medium bowl.
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In a small bowl whisk the marinade ingredients: garlic, ginger, sesame oil, soy sauce, brown sugar, rice vinegar, chili garlic sauce, chili pepper flakes and cornstarch.
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Add about 2 tablespoons of the marinade to the sliced pork and toss to combine. Let the pork sit at room for 5 – 10 minutes. Reserve remaining marinade.
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Meanwhile, bring 2 ½ cups of lightly salted water to a boil. Add rice, reduce heat to simmer, cover and cook for 15 to 20 minutes until all liquid is absorbed.
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Heat oil in a 12” skillet (or a wok) over medium-high heat. Add pork and cook while stirring until the pork is completely browned.
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Add onions and snow peas and toss to combine. Cover and cook for 2 minutes until the onions and snow peas are just tender.
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Whisk the marinade again and pour it into the skillet. Cook uncovered, while stirring, until the sauce bubbles and thickens slightly, about 2 minutes.
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Fluff rice with a fork just before serving. To serve pile the rice in individual bowls and top with a generous portion of pork and vegetables. Garnish with fresh green onions and sesame seeds.