In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6|
|Calories from Fat: 160 (40%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 46.9mg||14 %|
|Sodium 1920.9mg||66 %|
|Potassium 568.1mg||15 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 41.7g|
|Protein 17.7g||25 %|
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Calories per serving: 399
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