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Pork Stir-Fry with Green Beans and Peanuts
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| 12 ounces | pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips |
| 4 tablespoons | soy sauce |
| 1 1/2 tablespoons | honey |
| 2 | garlic cloves, minced |
| 1/4 teaspoon | dried crushed red pepper |
| 1 pound | green beans, trimmed, cut into 1 1/2-inch lengths |
| 1 cup | matchstick-size strips peeled carrots, (about 2 medium) |
| 2 tablespoons | canola oil |
| 1 large | red bell pepper, cut into 1 1/2x1/4-inch strips |
| 1 tablespoon | minced peeled fresh ginger |
| 3 | green onions, thinly sliced |
| 1/4 cup | finely chopped lightly salted dry-roasted peanuts |
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.
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