① Cut the pork tenderloin into uniform dices. Add salt, light soy sauce, dark soy sauce, and a suitable amount of green onion and ginger water. Stir consistently in one direction until the meat fully absorbs the liquid. Then, add a spoonful of sweet potato starch and gently mix to coat the meat evenly and form a velveting layer. Finally, drizzle in a spoonful of cooking oil to seal in the moisture.
② Heat oil in a wok, add the meat and quickly stir to separate. Stir-fry until about 80% cooked, then remove and set aside. In a clean wok, heat oil and sauté minced green onion, ginger, and garlic until fragrant. Add shredded green bell pepper and salt, along with some of the juices released from the marinated meat. Stir-fry until the pepper is tender-crisp. Return the meat to the wok, drizzle with a little light soy sauce for freshness, and quickly toss over high heat 7–8 times before serving.
