print recipe

Ingredients

500g pork or chicken strips
1 cup sliced onion
1 cup sugar snap peas
1 clove garlic crushed
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp corn flour
Capilano honey to glaze
1 packet chilled noodles (prepare as per, instructions & drain)
1 bunch bok choy chopped (leaves & stalks separated)
1 cup red capsicum sliced
2 tablespoon vinegar
1/2 cup sherry or chinese rice wine
1/4 cup Capilano honey
1/4 cup cashews

Method

• 1In a hot wok with a little oil quickly brown pork or chicken in three batches. As each batch is cooked (1-2 mins.) add a drizzle of Capilano honey, cook a further 30 seconds to glaze, remove and set aside to rest.
• 2Add a little more oil, toast cashews drizzled with CAPILANO honey. Add a little more oil, toss in the vegetables (save the leaves till later). Toss over heat until a rich colour is achieved (1-2 mins.)
• 3Add the combined sherry, Capilano honey, soy and vinegar with bok choy leaves and continue to stir till leaves begin to wilt and sauce thickens. Return pork or chicken to pan, add noodles, stir to combine and coat all ingredients with sauce and serve immediately.

Notes

1. Save time and buy your meat strips and diced stir-fry vegetables already prepared!