Stir-Fried Pork with Five Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this dish with brown rice. Ingredients:
6 ounces pork tenderloin, thinly sliced crosswise, then cut into 1/2-inch-wide strips |
4 teaspoons reduced-sodium soy sauce |
2 teaspoons grated orange peel |
1 teaspoon 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, cut into 1-inch 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:
1. Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
2. Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
3. 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.
4. 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.
5. Per serving: calories, 187; total fat, 5 g; saturated fat, 1 g; cholesterol, 25 mg Nutritional analysis provided by Bon Appétit
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