Mix together the honey, soy sauce, ginger and pepper flakes.
Place 3 tbsp. of this sauce and the pork into a large sealable plastic bag. Seal securely and turn repeatedly to coat the bag.
Refrigerate for 1 hour.
Cover and refrigerate remaining marinade.
Combine cornstarch, orange juice, vinegar and reserved marinade. Stir until blended; set aside.
Drain and discard marinade from pork.
In a large nonstick skillet or wok, stir-fry pork in oil for 4 to 5 minutes or until no longer pink.
Remove pork and keep warm.
In the same pan, stir-fry snow peas for 2 to 3 minutes or until crisp-tender.
Stir in garlic and orange peel.
Stir cornstarch mixture and stir into pan.
Bring to a boil; cook and stir for 1 to 2 minutes or until thickened.
Return pork to the pan; heat thoroughly.
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