Ingredients
6
ounces pork tenderloin, thinly sliced crosswise, then cut into 1/2-inch-wide strips
4
tsp reduced-sodium soy sauce
1
tsp plus 1 tbsp minced peeled fresh ginger
1/4
tsp dried crushed red pepper
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
1/2
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.
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