A quick and easy meal that makes use of fresh summer vegetables.
- 12 ounces pork tenderloin, trimmed, cut into 1 1/2 x 1/4-inch strips
- 4 tablespoons soy sauce (divided)
- 1 1/2 tablespoons honey (divided)
- 2 garlic cloves, minced (divided)
- 1/4 teaspoon dried crushed red pepper
- 1 pound green beans, trimmed, cut into 1 1/2-inch lengths
- 1 cup carrots, peeled and cut into matchstick-size strips (about 2 medium)
- 2 tablespoons canola oil
- 1 large red bell pepper, cut into 1 1/2 x 1/4-inch strips
- 1 tablespoon fresh ginger, minced and peeled
- 3 green onions, thinly sliced
- 1/4 cup lightly salted dry-roasted peanuts, finely chopped
Preparation: Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon 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 green beans.
Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 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.
Amount Per Serving
Cals: 318 From Fat: na
Total Fat: 16g
Total Carb: na
Dietary Fiber: 6g