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Let the pork marinate as you make the sauce and prepare the vegetables.
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Toss the pork with the soy sauce in a medium bowl. In a small bowl, combine the garlic, ginger, red pepper flakes, and 2 teaspoons of the oil.
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Combine the 3/4 cup chicken broth, 3 tbsp hoisin, 1 tbsp soy sauce, 2 tsp corn starch, and 1 tsp sesame oil in a small bowl. Set aside.
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Heat 1 teaspoon oil in a 12-inch non-stick skillet over high heat until just smoking. Add the pork and cook, stirring occasionally and breaking up clumps, until lightly browned, about 2 minutes. Transfer the pork to a clean bowl.
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Add 1 teaspoon oil to the pan and return to high heat until shimmering. Add the bell peppers and cook, stirring occasionally. Add the remaining teaspoon oil and the scallions and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes.
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Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of the spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the pork and toss to combine. Whisk the sauce to recombine, then add it to the pan and bring it to a simmer. Off the heat, toss until the pork and vegetables are well coated with sauce and sizzling hot. Serve immediately.
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