We tried this recipe out last week (courtesy of epicurious.com) and the consensus was that this was one of the “top 3″ meals I’ve ever made. Thanks to my trusty epicurious iPhone app I was able to grab the few ingredients I didn’t already have while at the Farmer’s Market, then again while cooking. I almost always alter a recipe that I use from a publication – there is always too much of this, not enough of that. But not this one. I wouldn’t change a thing … and neither would anyone else in my family. Pure deliciousness.
- 12 ounces pork tenderloin, trimmed, cut into 1 1/2×1/4-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 1/2×1/4-inch strips
- 1 tablespoon minced peeled fresh ginger
- 3 green onions, thinly sliced
- 1/4 cup finely chopped lightly salted dry-roasted peanuts
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.
(You may also link to the recipe by clicking the above picture.)