Pork mince is stir-fried with garlic, ginger, and vegetables, then finished with Manuka honey and soy sauce for a glaze that balances sweet and savory. Manuka honey has a slightly earthy depth that sets it apart from standard honey in cooked sauces. The whole stir fry is ready in well under 30 minutes over high heat.
2tbspManuka honeyfor its unique taste and health benefits
2tbspsoy saucelow sodium
1largered bell peppersliced thinly
100gramssnap peastrimmed
2clovesgarlicminced
1inchgingergrated
2tbspvegetable oildivided
2tbspspring onionschopped, for garnish
1tspsesame seedstoasted, for garnish
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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
If Manuka honey is unavailable, substitute with a dark, rich honey to maintain depth. For a gluten-free version, use tamari instead of soy sauce.