Cut lung roast into bite-sized pieces. Wash and slice the carrots and spring onion.
Heat oil in a saucepan and sauté lung roast with a pinch each of salt and pepper. Add carrots and fry for 10-12 minutes until golden brown, stirring occasionally.
Deglaze with a little water. Then add green onion, peas, teriyaki sauce and honey, stir well and let the mixture cook for about 3 minutes. Season with salt and pepper and enjoy hot.