How to make it
Boil asparagus, sweet potatoes and carrots separately until cooked and tender, mix together and drain well.
Brush and glaze sliced pork pieces with Lee Kum Kee Salt Reduced Oyster Sauce. Arrange vegetables onto pork slices and roll into bundles. Glaze with moderate amount of the oyster sauce once more.
Heat up non-stick frying pan, grease it with a little olive oil and sauté roll bundles until cooked. Season with honey to serve.