In a bowl, combine soy sauce, honey, ginger and red-pepper flakes. Add pork and turn to coat. Cover and marinate, refrigerated, 4 hours or overnight.
Heat a large nonstick skillet over medium heat. Add the pork, reserving marinade. Cook the pork until no longer pink, about 5 minutes. Remove the pork from the skillet and set aside.
In a small bowl, whisk the orange juice, vinegar, cornstarch and reserved marinade and set aside.
In the same skillet, heat the peanut oil over medium-high heat. Add the snow peas and carrots and sauté until heated through, about 1 to 2 minutes. Add the orange zest, garlic, black pepper, scallions, pork slices and orange juice mixture. Sauté until the sauce thickens slightly and coats vegetable-pork mixture, about 1 minute.
Garnish with additional scallions and serve with rice noodles, if desired.
In a bowl, combine soy sauce, honey, ginger and red-pepper flakes. Add pork and turn to coat. Cover and marinate, refrigerated, 4 hours or overnight.
Heat a large nonstick skillet over medium heat. Add the pork, reserving marinade. Cook the pork until no longer pink, about 5 minutes. Remove the pork from the skillet and set aside.
In a small bowl, whisk the orange juice, vinegar, cornstarch and reserved marinade and set aside.
In the same skillet, heat the peanut oil over medium-high heat. Add the snow peas and carrots and sauté until heated through, about 1 to 2 minutes. Add the orange zest, garlic, black pepper, scallions, pork slices and orange juice mixture. Sauté until the sauce thickens slightly and coats vegetable-pork mixture, about 1 minute.
Garnish with additional scallions and serve with rice noodles, if desired.
Thank you!