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Prep work:
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1.
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Slice the bell peppers into thin strips and then halve the strips.
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Halve the onion lengthwise then crosswise, and slice it into quarter-rings.
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Set the vegetables aside.
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2.
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Mince the garlic, set it aside.
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3.
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Slice the pork, set it aside 4.
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Combine the sauce ingredients (dark soy sauce, light soy sauce, ginger syrup, sriracha, brown sugar, chili powder and curry powder) and mix.
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Set aside.
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5.
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Dice the green onions and set aside.
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To cook:
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6.
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Heat half the peanut oil in a wok or large (12) cast iron skillet.
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When hot, add the onion and peppers, and fry for 5 minutes.
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They will continue to cook later, so cook them only just until theyre starting to get tender and browned.
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Remove them and reserve them for later.
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7.
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Heat 1 tablespoon oil in the same skillet.
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When very hot, add half the pork.
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Stir fry for 3 minutes, then remove.
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The pork wont be fully cooked through, but thats okayit will continue to cook in the sauce later.
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8.
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Heat the remaining oil, and when hot, add the rest of the pork.
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Stir fry for 3 minutes, then add the reserved pork and garlic.
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Fry for another minute, stirring frequently.
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9.
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Add in the vegetables and sauce.
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Bring to a boil, and cook over very high heat for about 5 minutes.
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The sauce should thicken and stick to the pork and veggies.
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If its not thickening enough, mix 2-3 teaspoons of cornstarch with some water, stir, and add the slurry to the sauce.
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10.
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Stir in the green onions right before serving.
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Serve over rice.
