Pork StirFry with Green Beans and Peanut
Source of Recipe
List of Ingredients
12 oz pork tenderloin, trimmed, cut into 1 1/2 x 1/4" strips
4 tablespoons soy sauce
1 1/2 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound green beans, trimmed, cut into 1 1/2" lengths
1 cup matchstick-size strips peeled carrots (2 med)
2 tablespoons canola oil
1 large red bell pepper, cut into 1 1/2 x 1/4" strips
1 tablespoon minced peeled fresh ginger (or ground ginger works fine too)
3 green onions, thinly sliced
1/4 cup finely chopped lightly salted dry-roasted peanuts
Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix 3 tablespoons soy sauce and 1/2 tbsp honey in small bowl; set aside.
Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and beans.
Heat 1 tbsp canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stirfry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stirfry 1 minute. Add green beans, carrots, ginger and remaining garlic; stirfry 1 minute. Return pork to wok along with reserved soy sauce - honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.