Thinly slice the pork to ⅛-inch thin pieces. If it’s easier, put it in the freezer for 20-30 minutes prior before slicing.

In a large bowl, marinate the pork with ingredients from coconut aminos to white pepper. Mix well. Set the bowl in the fridge while you prepare other ingredients.

Prepare the ginger and garlic in one plate. Julienne the peppers to matchsticks (thin strips). If using longhorn chilis, remove the seeds and dice them to small sections (little less than 1-inch).

Preheat a wok or large skillet over medium-heat until it feels hot when placing your palm near, about 2-3 inches away. Add 1 tbsp oil and swirl it around to distribute it evenly.

Add the starch to the pork marinade bowl. Stir-well.

Turn the stove heat to medium-high. Add the pork and quickly spread it out in an even layer. Don’t touch them for about 2 minutes then flip and quickly stir fry for another 1-1.5 minutes or until they turn pale pink but not over cooked. Scoop out and set aside. Your skillet should not be watery at this point. If you want to be exact, the cooking temperature for pork should be 145F (62.7C).

Start the skillet dry, add 2 tbsp oil. Saute the ginger and garlic with a pinch of salt for 8-10 seconds. Add the peppers and 2 more pinches of salt. Saute for 1 minute or until the peppers turn vibrant green but not mushy and still crisp.

Return the pork and the sauce to the wok. Toss to combine for 30 seconds. Serve hot or warm.