\n<\/p>\n
Slice 1 pork tenderloin (about 1 lb.)<\/strong> crosswise on a slight diagonal against the grain \u00bc” thick. Transfer to a medium bowl and add 2 Tbsp. cornstarch<\/strong>, 1 Tbsp. soy sauce<\/strong>, and 1 Tbsp. vegetable oil<\/strong>. Toss with your hands until meat is well coated. Cover and let sit at least 15 minutes.<\/p>\n Stir together one 2″ piece ginger, peeled, finely grated<\/strong>, \u00bc cup oyster sauce<\/strong>, 1 Tbsp. sugar<\/strong>, 1 Tbsp. toasted sesame oil<\/strong>, 1 Tbsp. distilled white vinegar<\/strong>, remaining 2 Tbsp. soy sauce<\/strong>, and \u00bc cup water<\/strong> in a small bowl; set sauce aside.<\/p>\n Heat remaining \u00bc cup vegetable oil<\/strong> in a large stainless-steel or cast-iron skillet over medium-high until almost smoking. Arrange sliced pork in pan in a single layer, separating clumps with a fork as much as possible. Cook, undisturbed, until deep golden brown underneath, about 5 minutes (fat will spatter as the meat cooks, so stand back). Using tongs, transfer pork to a large plate, leaving as much oil in pan as possible (meat won\u2019t be fully cooked through at this point but don\u2019t worry; it will cook more later).<\/p>\n Cook 8 oz. sugar snap peas, trimmed<\/strong>, in same pan, tossing occasionally, until tender and blistered in spots, about 3 minutes. Transfer to plate with pork.<\/p>\n Cook 1 medium white onion, sliced into \u00bd”-thick rings<\/strong>, in same pan, tossing occasionally and adding up to 1 Tbsp. vegetable oil<\/strong> if pan is dry, until blistered in spots, about 4 minutes. Add 6 garlic cloves, smashed<\/strong>, and cook, stirring constantly, until fragrant, about 1 minute. Reduce heat to medium.<\/p>\n Return pork and peas to pan and pour in reserved sauce (it should simmer right away). Cook, stirring, until meat is cooked through and sauce is clinging to meat and vegetables, about 1 minute.<\/p>\nStep 2<\/h4>\n
Step 3<\/h4>\n
Step 4<\/h4>\n
Step 5<\/h4>\n
Step 6<\/h4>\n
Step 7<\/h4>\n