1½lbspork loin or chops, cut into small strips.either raw or leftover cooked pork
½tspblack pepper
saltto taste
2tblcanola oil
2clovesgarlic, minced or put through a garlic press
2tblgrated fresh ginger
1cuphoney
¼ - ½cupchili garlic saucedepending how spicy hot you want it
1tblrice wine vinegar
2cupsvegetables of choice, such as bell peppers, snow peas, frozen peas, broccoli, carrots, onions, and/or mushrooms
Instructions
Heat oil in skillet over medium heat.
If using raw pork, toss with salt & pepper and add to oil. Saute until no longer pink. Work in batches if needed to avoid overcrowding the pan. Transfer cooked pork to a bowl and set aside.
Saute garlic and ginger until fragrant, about 30 seconds. (Add salt & pepper here if using unseasoned leftover pork.) Stir in honey, chili garlic sauce, and vinegar.
Add vegetables and simmer until they're crisp-tender, stirring frequently. Add pork and stir to coat all. Continue to simmer until sauce is reduced to a thick, sticky glaze.