Pork Stir-Fry with Green Beans and Peanuts

Pork Stir-Fry with Green Beans and Peanuts
Category
Yields4 Servings
 12 oz pork tenderloin, trimmed, cut into 1½" x ¼" strips
 4 tbsp soy sauce (divided)
 1 ½ tbsp honey (divided)
 2 garlic cloves, minced (divided)
 ¼ tsp dried crushed red pepper
 1 lb green beans, trimmed, cut into 1½" lengths
 1 cup carrots, peeled and cut into matchstick-size strips
 2 tbsp canola oil
 1 large red bell pepper, cut into 1½" x ¼" strips
 1 tbsp fresh ginger, minced and peeled
 3 green onions, thinly sliced
 ¼ cup lightly salted dry-roasted peanuts, finely chopped
1

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.

2

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.

3

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.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories318
% Daily Value *
Total Fat 16g21%
Cholesterol 56mg19%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 12 oz pork tenderloin, trimmed, cut into 1½" x ¼" strips
 4 tbsp soy sauce (divided)
 1 ½ tbsp honey (divided)
 2 garlic cloves, minced (divided)
 ¼ tsp dried crushed red pepper
 1 lb green beans, trimmed, cut into 1½" lengths
 1 cup carrots, peeled and cut into matchstick-size strips
 2 tbsp canola oil
 1 large red bell pepper, cut into 1½" x ¼" strips
 1 tbsp fresh ginger, minced and peeled
 3 green onions, thinly sliced
 ¼ cup lightly salted dry-roasted peanuts, finely chopped

Directions

1

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.

2

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.

3

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.

Notes

Pork Stir-Fry with Green Beans and Peanuts
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