Add the oil to a large pan over a high heat. When the oil is hot, add the pork and fry for 3-4 minutes whilst stirring. Don't overcrowd the pan and make sure the pork can fit in a single layer. You may need to cook it in batches. Remove the cooked pork to a clean plate.
2 teaspoon sesame oil
Add a little more oil to the pan and fry the onion, pepper, carrots, mange tout (snow peas), garlic and ginger for 3-4 minutes.
1 red peppers, 1 red onion, 1 carrot, 200 g mange tout, 3 garlic cloves, 20 g fresh ginger
Return the pork to the pan with the vegetables.
Add the sauce and simmer for 1-2 minutes until the sauce is bubbling. Serve.
Notes
Ingredient Notes
Pork Tenderloin - this is the best cut to use for stir fry as it's the most tender when cooked quickly. If you can't find pork loin, look for pork strips, pork fillet or pork medallions.
Red Bell Pepper - choose ones with firm shiny skin.
Mange Tout - or snow peas. These provide lovely colour and crunch.
Fresh ginger - ginger root is a basic ingredient in Asian cooking.
Honey - any thick honey will work
Soy Sauce - you might like to use a lower sodium version. If you are gluten-free, look for a gluten-free soy sauce.
Rice Vinegar - also known as rice wine vinegar
Storage
Pork Stir fry can be kept in the fridge for 3 - 4 days
Serving suggestions
As well as noodles, you can serve pork stir-fry with rice or in a wrap.