pork tenderloin stir fry

Thai Themed quick and easy dish! This was the very first recipe I submitted for a food column I wrote for six years.  It is still a family favorite and really adored by our son Benjamin! This recipe can be easily adapted to vegetarian by omitting the pork and adding other veggies and tofu for a protein source.  

Ingredients:

2 Pork tenderloins, trimmed and cut into thin strips
8 TBS soy sauce
3 TBS honey
4 garlic cloves, minced
½ tsp dried crushed red pepper
1-pound haricot verts (thin French green beans) or regular Green Beans
1 cup matchstick carrots
2 Tbs canola oil
1 red bell pepper, cut into strips
2 TBS fresh ginger, minced and peeled
3 green onions, thinly sliced
¼ cup finely chopped dry roasted peanuts (lightly salted)

Method:

Mix the pork and soy sauce, honey and garlic in bowl.  Add dried crushed red pepper. 

Boil water in a large saucepan.  Add salt.  Add green Beans and cook 3 minutes.  Add carrots to the water and cook for 1 minute.  Drain. 

Heat 1 Tbs canola oil in wok or large non- stick skillet over HIGH heat. 

Add pork mixture.  Stir Fry 2-3 minutes.  Transfer pork to dish.

Add remaining canola oil to wok and heat.

Add red pepper strips.  Stir Fry 1 minute. 

Add green beans, carrots and ginger. Stir Fry 1 minute.

Return pork and all juices in dish to skillet or wok and stir until heated.

Season the dish with salt and pepper.  Transfer to bowl.  Sprinkle with sliced green onions and chopped peanuts.  Serve with steamed white or brown rice.