Method

1. With sharp knife, butterfly pork tenderloin by slicing horizontally to, but not through, opposite side. Open tenderloin as you would a book. Flatten slightly with palm of hand.
2. Slice tenderloin against the grain into short ¼-inch wide strips.
3. In large bowl, season pork strips with salt and pepper. Set side.
4. In small bowl, whisk soy sauce with first amount of cornstarch.
5. Add honey, garlic, red pepper flakes and ground ginger. Stir to combine. Set aside.
6. In large skillet, heat about ¼-cup oil over medium-high heat.
7. Just before frying, dredge half of the pork strips in 2 Tbsp cornstarch ensuring that all sides are lightly coated.
8. Add pork strips to skillet and fry for 3-4 minutes or until browned and crispy; turn once or twice. Remove onto a plate lined with paper towels. Repeat process with remaining pork strips, adding more oil to skillet as needed.
9. Remove skillet from heat and let cool slightly. Using tongs, wipe out skillet with paper towels to remove excess oil.
10. Return pork strips to skillet. Stir-fry over medium heat for 1-2 minutes or just until heated through.
11. Remove skillet from heat; allow to cool slightly.
12.  Re-whisk sauce mixture and add to skillet. Stir often to ensure sauce does not burn and that pork strips are well coated. There should be no liquid; the sauce will immediately thicken when added to skillet.
13. Serve with hot cooked rice and steamed vegetables.
14. Garnish with sesame seeds.