In a medium sized mixing bowl, whisk together sauce ingredients, add pork and refrigerate for at least 30 minutes
Heat oil on high heat in a large pan or wok. Add Pork and sauce and stir fry for 3-5 minutes til pork is browned. With a slotted spoon remove pork and set aside,
Add garlic and frozen vegetables to pan, toss to coat and then reduce heat to medium-high. Cover and simmer for 4 minutes.
Combine the chicken stock and corn starch in a separate bowl, then stir into the pan. Bring heat to high til broth boils, then reduce to medium high and cook another 4 minutes covered.
Add the meat and bean sprouts to the pan, toss to combine, cover, and cook another 2 minutes on medium high.