Stir-Fried Pork with Five Vegetables

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

Instructions

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.
4. Add beans and carrots; cover and cook 3 minutes.
5. Add broccoli, bell pepper, and squash; cover and cook 2 minutes.
6. Drain vegetables; set aside.
7. Heat same skillet over high heat.
8. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds.
9. Add pork and stir-fry 1 minute.
10. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes.
11. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute.
12. Sprinkle with green onions and serve.