Asian-Style Pork Stir-Fry

Recipe Ingredients

2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Minced peeled ginger
1/4 teaspoon	1.3ml	Dried crushed red pepper
1		Pork tenderloin - (12 oz) - fat trimmed, halved lengthwise
1 lb	454g / 16oz	Green beans - trimmed
1/3 cup	78ml	Orange juice
1 teaspoon	5ml	Rice vinegar
1 teaspoon	5ml	Cornstarch
2 teaspoons	10ml	Peanut oil
1 teaspoon	5ml	Grated orange peel
1		Garlic clove - minced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Mix first 4 ingredients in 13- by 9- by 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours. Cook beans in large pot of boiling salted water until just crisp-tender. Drain.

Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155 degrees, turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.

Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and saute until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

Source:
"Bon Appetit, June 1999"

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