Mix together the sauce by combining the hoisin sauce, soy sauce, ginger, garlic and Sriracha sauce. Whisk until well blended.
Thinly slice the pork into slices.
Place the pork slices in a shallow bowl or a plastic bag and pour 1/4 the sauce on top of the pork. Stir to coat and place in the fridge for an hour.
Meanwhile, slice all of your veggies and set aside.
At this point, you can prepare your rice using your preferred method and keep warm.
Once your pork has marinated, remove from the fridge. Heat 1 tbsp of sesame oil in a large nonstick skillet or wok. Cook the pork just until browned, about 4-5 minutes.
Remove the pork from the pan and set aside.
Add the other tbsp of sesame oil to the pan and add the veggies. Cook for 3-4 minutes, moving constantly.
After the veggies have started to soften but are still bright in color, add the pork and the remaining sauce. Cook about 3 more minutes.
Serve on top of the rice, and top with sesame seeds.
