The inherent sweetness of garden-fresh carrots is heightened by honey in this dish, and given a spicy kick from cayenne. Make the sauce as spicy as you like with a little or a lot.
Years back, my mother took a Chinese cooking course and learned this recipe. Our family, including my husband now, has loved it for years. Napa cabbage is terrific this time of year. A vegetarian version is simple to make by subbing the pork with black mushrooms and slivered carrots. And remember, practice makes perfect and imperfect still tastes wonderful, so have fun.