This is a one-pan stir fry with pork mince, snap peas, and red bell pepper, finished with a quick Manuka honey and soy sauce glaze. It comes together in 30 minutes flat, and the sauce does most of the flavor work so you don’t need much else on the table. Serve it over rice and dinner is done.
About the ingredients
- Manuka honey: It has a slightly earthy, almost molasses-like depth that regular honey doesn’t quite match in a cooked sauce. It’s worth using if you have it, but a dark wildflower or buckwheat honey is the closest substitute — avoid light clover honey, which turns too sweet when reduced.
- Pork mince: Look for mince with some fat content (around 15–20%). Lean pork mince can dry out fast over high heat and won’t develop the same crispy edges the recipe calls for.
- Snap peas: Fresh work best here. Frozen snap peas release too much water and will steam the pork rather than let it stay crisp.
Why this recipe works
Two things matter most here. First, the oil goes in divided — one tablespoon for cooking the aromatics and pork, one tablespoon whisked into the sauce. That second tablespoon helps the sauce coat the mince evenly instead of pooling at the bottom of the pan. Second, the vegetables go in after the pork is already cooked, not before. Adding them too early drops the pan temperature and you lose the sear on the meat. Three minutes is enough to soften snap peas and bell pepper while keeping some crunch, and that texture contrast is what makes the dish feel balanced rather than heavy.
Mistakes to avoid
- Crowding the pan: A standard 10-inch skillet is too small for a double batch. If you scale up, use your largest pan or cook in two batches — otherwise the pork steams and turns grey instead of browning.
- Adding the sauce too early: Honey burns quickly over high heat. Pour the sauce in only after the vegetables are already tender-crisp, and keep it moving for no more than 1–2 minutes.
- Skipping the high heat: Medium heat won’t get you crispy edges on the mince. The pan should be hot enough that the oil shimmers before anything goes in.
- Not breaking up the mince fast enough: Pork mince clumps if left alone for even 30 seconds. Use a spatula or wooden spoon to break it apart immediately when it hits the pan, or you’ll end up with uneven chunks.
- Over-salting: The recipe uses low-sodium soy sauce for a reason. Regular soy sauce plus the natural saltiness of the pork can make the finished dish too salty, especially as the sauce reduces.
Keeping and reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. Skip the garnish before storing — not worth the extra dish, and spring onions go limp anyway. To reheat, use a skillet over medium heat with a splash of water to loosen the sauce; the microwave works but the pork loses its texture. This stir fry can be frozen for up to 2 months — freeze without rice, thaw overnight in the fridge, and reheat in a pan rather than from frozen for the best result.
Pork Mince and Manuka Honey Stir Fry
Ingredients
Main Ingredients
- 1 lb pork mince preferably free-range
- 2 tbsp Manuka honey for its unique taste and health benefits
- 2 tbsp soy sauce low sodium
- 1 large red bell pepper sliced thinly
- 100 grams snap peas trimmed
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tbsp vegetable oil divided
- 2 tbsp spring onions chopped, for garnish
- 1 tsp sesame seeds toasted, for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a large, non-stick skillet over medium-high heat. Once the oil shimmers, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Add pork mince to the skillet, breaking it apart with a spatula, and cook until no longer pink, about 5-7 minutes. Allow the edges to become slightly crisp for extra texture.
- Add sliced red bell pepper and snap peas to the skillet, cooking for another 3 minutes, or until they're tender-crisp.
- In a small bowl, whisk together Manuka honey, soy sauce, and the remaining tablespoon of vegetable oil.
- Pour the sauce over the pork and vegetables, stirring to combine and allowing the mixture to heat through for about 1-2 minutes.
- Remove from heat and serve immediately, garnishing with chopped spring onions and toasted sesame seeds.
Notes
Nutrition
Frequently asked questions
Can I use ground chicken or turkey instead of pork mince?
Yes, both work. Ground chicken and turkey are leaner, so add an extra teaspoon of oil to the pan to prevent sticking and watch the cooking time — they can dry out faster than pork.
Do I need a wok, or will a regular skillet work?
A large non-stick skillet works fine. The key is that the pan is wide enough to spread the mince in a single layer — a 12-inch skillet is ideal for a full pound of pork.
Can I add more vegetables to bulk it out?
Yes, but stick to quick-cooking ones like shredded cabbage, sliced mushrooms, or baby corn. Add them with the bell pepper and snap peas and don’t exceed about 2 cups total, or the pan gets too crowded.
Is this recipe spicy?
No, there’s no chili in the base recipe. If you want heat, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes when you add the garlic and ginger.
Can I make the sauce ahead of time?
Yes. Whisk together the Manuka honey, soy sauce, and oil and store it in a small jar in the fridge for up to a week. Having it ready cuts a minute or two off your active cooking time.
What’s the best thing to serve this over?
Steamed jasmine rice is the fastest option and soaks up the sauce well. If you want to skip the rice entirely, it also works well spooned into lettuce cups for a lighter meal.
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