Ingredients:
1 pork tenderloins, cut into about 1-1/2-inch strips
4 tablespoons soy sauce
2 -3 teaspoons cornstarch
1 -2 tablespoon honey
2 tablespoons minced fresh garlic ( or to taste)
crushed red pepper flakes
1 lb green beans, cut into about 1-1/2-inch pieces
2 -3 medium carrots, cut into matchsticks
2 -3 tablespoons peanut oil ( can use vegetable or Canola oil)
1 large red bell peppers, cut into slices
1 tablespoon minced fresh ginger
4 green onions, sliced
1 cup dry roasted salted peanuts ( coarsley chopped or leave whole)
Directions:
In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside.
In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine.
In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance).
Heat peanut oil in a wok or large nonstick skillet over high heat until hot.
Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish.
Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute.
Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute.
Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute).
Add in peanuts; toss to combine.
Season with salt and pepper if desired.
Transfer to a bowl and sprinkle with chopped green onions.
Sprinkle with more peanuts if desired and serve with rice.
Delicious!
Servings: 4
Time preparation: 25 min.
Time total: 31 min.