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Chop up two cloves of garlic and slice the red onion into rings. CLEAN the mushrooms, then cut them into thin slices. Bake the mushrooms using a small saucepan on medium-high heat.
When moisture escapes from the mushrooms, add in a tablespoon of honey and soy sauce along with 75 ml chicken stock. Let boil until virtually all of the moisture has been evaporated. Put aside in a small bowl.
FILL the big pan with water and boil the rice according to package instructions. Meanwhile, add some sesame oil into the large skillet or wok. Add chopped garlic, chilli powder and ginger powder along with the red onion rings.
Sauté for a few minutes, then add the pork. We sliced the pork in long strips. Bake until the pork is tender. Add sugar snaps with the remaining amount of chicken stock and one tablespoon of honey.
Turn down the heat slightly and let simmer for about 3 to 4 minutes. You can thicken the sauce using cornstarch. Serve with plain white rice and roasted sesame seeds.
Garnish with fresh parsley and a slice of lemon. Enjoy your meal!