Stir-Fried Pork with Five Vegetables

• 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

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.

pork tenderloin, soy sauce, ginger, orange juice, honey, rice vinegar, cornstarch, red pepper, water, green beans, carrots, broccoli florets, red bell pepper, crookneck squash, vegetable oil, garlic, green onions

Taken from www.epicurious.com/recipes/food/views/stir-fried-pork-with-five-vegetables-105552 (may not work)