INGREDIENTS:

• 12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips

• 4 tablespoons soy sauce (tamari for gluten free)

• 1 1/2 tablespoons honey

• 2 garlic cloves, minced

• 1/4 teaspoon dried crushed red pepper

• 3/4 pound green beans, trimmed, cut into 1 1/2-inch lengths

• 1 cup matchstick-size strips peeled carrots (about 2 medium)

• 2 tablespoons canola oil

• 1 tablespoon minced peeled fresh ginger

• 3 green onions, thinly sliced

• 1/4 cup finely chopped lightly salted dry-roasted peanuts

PREPARATION:

1. Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

2. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.