Adapted from my friend, Norm Matthews
1 pound pork tenderloin, sliced wafer thin (easy to do when partially frozen)
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1/4 teaspoon freshly ground black pepper
4-6 cloves garlic, minced
2 tablespoons freshly grated ginger
2 tablespoons dry sherry or sake
2 teaspoons red pepper flakes (I cut it down to 1/2 teaspoon)
1 large onion, cut into 12ths
Toasted sesame seeds to garnish, optional
Mix all ingredients except peanut oil and sesame seeds. Set aside to marinate at least 10 minutes.
In wok or large skillet, heat oil. Add marinated meat/onions in batches, frying till no longer pink. When all batches are cooked, return meat to pan to reheat.
Serve over rice with a garnish of sesame seeds if desired.