Cut the pork tenderloin into 1/2 inch pieces.

Add the cornstarch to a large zip top bag; Add the pork pieces to the bag and seal it, making sure to remove the excess air.

Shake the bag to coat the pork in the cornstarch.

Use a slotted spoon to remove the pork pieces, shaking off excess cornstarch, and transfer to a plate.

Add the canola oil to a large skillet over medium-high heat. When the oil is shimmering add the pork pieces in an even layer being careful not to overcrowd the pan. You can cook the pork in batches if you need to.

Cook the pork for 4-5 minutes the flip the pork and cook for an additional 2-3 minutes or until the internal temperature is 140°F.

Transfer the pork to a clean plate and set aside.

In the same skillet, add the garlic and grated ginger. Cook for 30 seconds until fragrant.

Add the soy sauce, brown sugar and water and stir to combine.

Bring the sauce to a simmer. Add the pork and sliced green onions to the skillet.

Cook for 3 minutes. The sauce will thicken as it cooks.

Serve over rice and sprinkle with sesame seeds for garnish.