Stir-Fried Pork With Five Vegetables

Stir-Fried Pork With Five Vegetables
Stir-Fried Pork With Five Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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