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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
Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour.
Mix orange juice, next 4 ingredients, and 2 teaspoons soy sauce in small bowl.
Bring 3/4 cup water to boil in large nonstick skillet. Add beans and carrots; cover and cook 3 minutes. Add broccoli, bell pepper, and squash; cover and cook 2 minutes. Drain vegetables; set aside.
Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.
(Via: www.epicurious. com)