Stir-Fried Pork With Five Vegetables
| 6 | ounces pork tenderloin thinly sliced |
| crosswise, then cut into 1/2"-wide strips | |
| 4 | teaspoons reduced-sodium soy sauce |
| 2 | teaspoons grated orange peel |
| 1 | teaspoon minced peeled fresh ginger plus |
| 1 | tablespoon minced peeled fresh ginger |
| 1/4 | cup orange juice |
| 1 | tablespoon honey |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon cornstarch |
| 1/4 | teaspoon dried crushed red pepper |
| 3/4 | cup water |
| 8 | ounces green beans trimmed, and cut into 1" pieces |
| 1 | cup thinly-sliced carrots |
| 2 | cups small broccoli florets |
| 1 | red bell pepper coarsely chopped |
| 1 | yellow crookneck squash sliced |
| 1 | tablespoon vegetable oil |
| 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.
This recipe yields 4 servings.
Per serving: calories, 187; total fat, 5 g; saturated fat, 1 g; cholesterol, 25 mg.
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