1Cut the pork loin into bite-sized pieces. Cut the peppers and eggplant into random slices. Remove the stems from the okra and cut it diagonally into two equal pieces. Peel the asparagus with a peeler and cut it diagonally into 5cm pieces. Remove the seeds from the bell pepper and cut it into random slices.

2Mix the honey miso ingredients together in a bowl.
Heat salad oil in a frying pan, fry the vegetables, and then transfer to a plate.

3Add the pork loin from step ① to the same frying pan, and when it has half changed color, add back the pork loin from step ③ and stir fry until completely combined. Add the pork loin from step ② and mix well.

4Serve in serving bowls and garnish with lemon and chervil.

5Tips
If the liquid becomes too concentrated while frying, add more water or oil to adjust. It's also delicious with chicken or beef.