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Stir-Fried Pork With Five Vegetables

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Ingredients

  • 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

Details

Servings 4

Preparation

Step 1

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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