Ginger and crushed red pepper help round out the Thai theme of this quick dish.
Ingredients
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
Directions
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.
