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.
