1/3 cup gf soy sauce 2 Tablespoons sugar 1 Tablespoon fresh ginger, minced 3 Tablespoons rice vinegar 1/4 teaspoon hot red pepper flakes 4 garlic cloves, minced 6 scallions, chopped 1/4 cup vegetable oil 1/4 cup water 1 pork tenderloin, cut into 1 inch pieces 1 bell pepper, cut into 1 inch pieces 1 small onion, cut into wedges 6-8 cremini mushrooms, halved
Combine the gf soy sauce, sugar, ginger, rice vinegar, hot red pepper flakes, garlic, scallions, vegetable oil and water in a large zip-lock bag. Add the pork tenderloin and seal the bag. Turn to coat. Marinate in the refrigerator for at least 6 hours or overnight.
Prepare a grill. Thread the pork alternately with the bell pepper, onion and mushrooms onto 6 metal skewers (or pre-soaked wood skewers). Grill over direct heat for about 8-10 minutes, turning halfway through. Remove from the grill and transfer to a platter. Tent with foil and let rest for 5 minutes before serving.