Created by Derf on February 7, 2013
Step 1: In a small bowl whisk together chicken broth, honey, ginger, hoisin sauce, oyster sauce, soy souce, red pepper flakes and cornstarch; set aside.
Step 2: Heat oil in a wok or a large frypan until hot; add the pork and stir fry for 2 or 3 minutes, reduce heat to medium high and add the carrots, rutabegs, celery, onion , mushrooms, and fennel ; cover and cook until veggies are tender crisp, about 15 minutes, stirring occasionally.
Step 3: Give the chicken broth honey mixture a final whisk and add to the pork veggie mixture; stir well to cover all the ingredients. Bring to a simmer and cook until the sauce has thickened. Serve over rice or noodles.