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Heat a large frying pan over medium-high heat. Spray with oil. Cook the pork for 2-3 minutes each side or until golden and just cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice across the grain.
Meanwhile, combine the carrot, onion, bean sprouts, snow peas, wombok, coriander and ginger in a large bowl.
To make the dressing, whisk the oil, soy sauce, honey and garlic in a small jug. Add the pork to the salad. Drizzle over the dressing and toss to combine.