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Place pork strips, onion, garlic, ginger, soy sauce and cornstarch in an airtight bag. Seal bag. Mix well. Let marinate for 2–4 hours, or overnight for more pronounced flavour.
Sauce: Combine all sauce ingredients in a bowl. Set aside.
Heat oil in a non-stick skillet. Add carrots and cook for 2–3 minutes. Add garlic and ginger. Cook for 1 minute. Add pineapple, green onions and ¼ cup water. Cook for 1 minute. Keep warm.
Place marinated pork strips and half the cornstarch in a bowl. Mix well. Let stand for 5 minutes.
Preheat fryer.
Lightly dredge pork strips in remaining cornstarch. They should look slightly whitened before frying.
Deep fry for 2–3 minutes or until golden brown and crispy. Drain.
Place crispy pork in the skillet with vegetables. Add sauce to taste. Mix well.
Serve immediately with your favourite side dish (ramen noodles work well).
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