Annabel Karmel’s pork stir fry with sugar snap peas recipe

Quick and easy family recipe that makes for a great Saturday night fake away

  • 300g pork fillet, sliced into strips
  • 1 tbsp honey
  • 3tbsp sunflower oil
  • 6 spring onions, sliced
  • ½ red chilli, diced
  • 200g sugar snap peas
  • 1 red pepper, sliced
  • 250g brown mushrooms, such as chestnut, halved
  • Salt and pepper

For the sauce

  • 3 tbsp soy sauce
  • 3 tbsp apple juice
  • 1 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 clove garlic, crushed
  • 2 tsp cornflour


  • Step 1

    Toss the pork in the honey and season. Heat a frying pan until hot. Add 1tbsp of the sunflower oil. Quickly brown the pork and set aside.

  • Step 2

    Heat the remaining oil. Add the spring onions and chilli and fry for 1 minute. Add the remaining vegetables and stir fry for 4-5 minutes.

  • Step 3

    Mix the sauce ingredients together in a bowl.

  • Step 4

    Return the pork to the pan with the sauce. Toss everything together and fry for 1 minute. Serve with rice or noodles.