Korean Style BBQ Pork and Veg Stir-Fry

Meanwhile, halve the mangetout widthways.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork mince and mushrooms. Fry until the mince and mushrooms have browned, 6-7 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

While the mince and mushrooms cook, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Pop the ribbons into a medium bowl. Add the rice vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt and mix together. Set your carrot pickle aside.

Once the mince has cooked, add the mangetout, garlic and gochujang paste to the pan. Stir-fry until the veg starts to soften, 2-3 min. 

Stir in the honey, soy sauce and water for the sauce (see pantry for amount). Reduce the heat and simmer until the liquid has reduced, 1-2 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir through the BBQ sauce, then remove from the heat.