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6 ounces pork tenderloin,
thinly sliced crosswise, then cut into
1/2-inch-wide strips
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4 teaspoons reduced-sodium
soy sauce
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2 teaspoons grated orange
peel
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1 teaspoon plus 1 tablespoon
minced peeled fresh ginger
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1/4 cup orange juice
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1 tablespoon honey
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1 tablespoon rice vinegar
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1 tablespoon cornstarch
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1/4 teaspoon dried crushed
red pepper
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3/4 cup water
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8 ounces green beans,
trimmed, cut into 1-inch pieces
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1 cup thinly sliced carrots
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2 cups small broccoli florets
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1 red bell pepper, coarsely
chopped
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1 yellow crookneck squash,
sliced
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1 tablespoon vegetable oil
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4 garlic cloves, minced
-
1/2 cup thinly sliced green
onions
Mix pork, 2 teaspoons soy
sauce, 1 teaspoon orange peel, and 1 teaspoon
ginger in medium bowl; let stand 1 hour. Mix
orange juice, next 4 ingredients, and 2
teaspoons soy sauce in small
bowl.
Bring 3/4 cup water to boil in large nonstick
skillet. Add beans and carrots; cover and cook 3
minutes. Add broccoli, bell pepper, and squash;
cover and cook 2 minutes. Drain vegetables; set
aside.
Heat same skillet over high heat. Add oil,
garlic, 1 teaspoon orange peel, and 1 tablespoon
ginger; stir 10 seconds. Add pork and stir-fry 1
minute. Add cooked vegetables; stir-fry until
pork is cooked, about 2 minutes. Remix
orange-juice mixture; add to skillet and
stir-fry until sauce thickens, about 1 minute.
Sprinkle with green onions and serve.
Makes 4 servings. |