In a large skillet over medium-high heat, brown the ground pork, breaking it up with a spoon as needed, for about 5 minutes.
1 pound lean ground pork
Prepare the sauce by mixing cornstarch with a splash of chicken stock in a small bowl.
1 tablespoons cornstarch
Add the remaining chicken broth, chili flakes, soy sauce, sesame oil, honey, ginger, and garlic, stirring once more until thoroughly combined.
¾ cup chicken broth, ¼ cup soy sauce, 2 tablespoon sesame oil, 1 tablespoon honey, 2 tablespoons minced ginger, 1 tablespoon minced garlic, ⅛ teaspoon red chilli flakes
Once the pork is mostly cooked, add mushrooms and onions to the skillet and let them cook for 5 minutes, stirring occasionally. If there's excess oil (more than 1 tablespoon) in the skillet, tilt the pan to the side and remove it using a spoon. If there's less oil, add a splash more.
1 small yellow onion, 4 ounce sliced mushrooms
Next, add the broccoli and carrots to the skillet and cook for an additional 3 minutes until they reach a crisp-tender consistency.
2 cup broccoli, ½ cup carrots
Stir the sauce to ensure the starch is evenly mixed, then pour it into the skillet. Allow the sauce to thicken for about 2 minutes. Taste for seasoning.
salt to taste
Finally, garnish the stir-fry with sesame seeds and green onions. Serve over rice or noodles and enjoy.
Green onions, Toasted sesame seeds
