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Stir-Fried Pork with Five Vegetables
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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 |
Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
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.
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.
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