Asia Pan

Summary

Ingredients

• 450 g pork
• 4 tablespoon honey
• Soy sauce, light
• some wheat flour or corn flour
• Cayenne pepper
• Oil, (peanut oil)
• 500 g veetables, mixed, (wok veetables), frozen or fresh
• 0.25 liter ¼ vegetable stock
• 1 tablespoon oyster sauce
• 400 g noodles, (Asia noodles)

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Instructions

1. Cut the pork into bite-sized pieces. Mix 4 tablespoons honey, 6-8 tablespoons light soy sauce, and a pinch of cayenne pepper into a marinade. Place the pork in the marinade, turn to coat, and refrigerate for 1 hour.
2. Coat the pork lightly with flour. Heat peanut oil in a pan or wok over medium-high heat and fry the meat until the outer edges are crispy and well-browned, about 5-7 minutes. Remove the meat and set aside. Stir-fry the mixed vegetables in the same pan over medium-high heat for 2-3 minutes. Add the vegetable stock and bring to a boil over medium-high heat. Season with light soy sauce, 1 tablespoon oyster sauce, and a pinch of cayenne pepper. Return the pork to the pan, reduce heat to medium, and simmer for 5-8 minutes, stirring occasionally, until the vegetables are cooked through but remain firm to the bite and the pork reaches an internal temperature of 63°C (145°F).
3. Prepare the noodles according to the package instructions and serve with the pork and vegetable mixture.