Step 1

Cut tenderloin in half lengthwise (to make 2 long strips). Cut each strip into bite-sized pieces (as thinly as you can so that you end up with thin little pieces of pork). Add pieces to a medium bowl; set aside.

Step 2

Chop green onions into 2-inch pieces, reserving 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.

Step 3

Meanwhile, combine sauce ingredients and stir well; set aside.

Step 4

Add just enough oil to coat the bottom of a very large non-stick skillet or wok and heat over high heat.

Step 5

Once skillet is hot, add half of the pork and onions in a single layer (cook in batches to ensure the pork cooks correctly). Cook for 3-5 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.

Step 6

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.

Step 7

Serve with white rice and garnish with fresh chopped green onions.