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

Servings 4

Amount Per Serving
Calories 318
% Daily Value *
Total Fat 16g25%
Cholesterol 56mg19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

Pork Stir-Fry with Green Beans and Peanuts
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