peel and mince ginger if fresh

peel and dice onion

wash and slice celery 1/4 slice on the bias

wash, peel and cut carrots into 1/4 slices on the bias

wash, de-seed and dice bell peppers.

rinse,trim and cut pork into 1 inch chunks.

In a large non reactive bowl, combine soy, garlic, 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.

combine 2 cups flour, 2 tsp salt, and .5 tsp black pepper.

drain oft any excess marinade and dredge the pork in seasoned flour.In a large saute pan heat 1 inch of oil to 350°F. fry the pork in batches until golden brown.

In a separate bowl, combine ketchup, sugar, vinegar, and honey. whisk to blend

In a large saute pan, heat the canola and sesame oils. place the pork and vegetables into pan and cover with ketchup mixture. bring to a simmer and cook until the pork is tender and the internal temperature of the pork reaches 145°F.