Instructions: Heat empty wok for a minute or two, add 1 tablespoon of the peanut oil and heat until oil is hot but not smoking. Add pork and stir-fry until no longer pink, about 3 minutes.

Add remaining tablespoon of peanut oil to wok along with onions; stir-fry 2 minutes, or until onions are softened but not browned.

Meanwhile, combine water, soy sauce and cornstarch; set aside.

Add chopped kumquats to onions, return pork to wok and stir in lemon juice and honey. Stir in soy sauce mixture and cook over high heat until pork is completely done and sauce is thickened and bubbly, about 3 minutes. Serve immediately over rice.

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