Stir-Fried Pork with Five Vegetables

Serve with brown rice

Yield: 4 servings
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  • 6 ounce(s) pork tenderloin thinly sliced crosswise, then cut into 1/2-inch-wide strips
  • 4 teaspoon(s) soy sauce
  • 2 teaspoon(s) orange peel grated
  • 1 teaspoon(s) ginger minced
  • 1 tablespoon(s) ginger minced
  • 1/4 cup(s) orange juice
  • 1 tablespoon(s) honey
  • 1 tablespoon(s) rice vinegar
  • 1 tablespoon(s) cornstarch
  • 1/4 teaspoon(s) crushed red pepper
  • 3/4 cup(s) water
  • 8 ounce(s) green beans trimmed, cut into 1-inch pieces
  • 1 cup(s) carrots sliced
  • 2 cup(s) broccoli
  • 1 red bell pepper coarsely chopped
  • 1 tablespoon(s) vegetable oil
  • 4 clove(s) garlic minced
  • 1/2 cup(s) green onions thinly sliced


  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.
August 2013

This recipe is a personal recipe added by seperkin and has not been tested or endorsed by MyRecipes.

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