Pork and Green-bean Stir Fry

It’s still early enough in the year that I’m making a conscious effort to stick to my New Year’s resolutions. In the spirit of my ‘cook at least four nights a week’ resolution, last night I tried this new recipe from Martha’s little FOOD magazine. It was easy and we loved it.

Ingredients:

1 Pork Tenderloin
1 cup uncooked white rice
1 lb fresh green beans, trimmed
1 red bell pepper, sliced thinly
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
2 tablespoons minced peeled fresh ginger
Pinch of red pepper flakes
1/2 cup peanuts, chopped
3 tablespoons olive oil

Preparation:

Mix soy sauce, rice vinegar and sugar and set aside. Boil rice, 2 cups of water, a bit of salt and a tablespoon of butter (optional) and then turn to low and cover to simmer for 25 minutes. Cut pork tenderloin into smallish strips. Heat 1 tablespoon oil over med high heat. Saute 1/2 of pork and ginger until pork is cooked through. Repeat with 1 more tablespoon oil and rest of pork and ginger. Meanwhile, boil green beans until just underdone. Then saute red bell pepper, green beans and last tablespoon of oil on high until red bell is tender. Add pork, peanuts and soy sauce mixture. Stir together and then serve over rice.