STIR FRIED PORK WITH FIVE VEGETABLES
(Bon Appetit)

6 oz pork tenderloin, thinly sliced crosswise, then cut in strips
4 tsp soy sauce
2 tsp grated orange peel
1 tsp plus 1 tb minced peeled fresh ginger

1/4 cup orange juice
1 tb honey
1 tb rice vinegar
1 tb cornstarch
1/4 tsp dried crushed red pepper

3/4 cup water
8 oz green beans, trimmed, cut into 1 inch pieces
1 cup thinly sliced carrots
2 cups small broccoli florets
1 red bell pepper chopped
1 yellow crookneck squash sliced

1 tb vegetable oil
4 minced garlic cloves
1/2 cup thinly sliced green onions

Mix pork, 2 tsp soy sauce, 1 tsp orange peel and 1 tsp ginger in medium bowl; let stand for 1 hour. Mix orange juice, next 4 ingredients and 2 tsp 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 and cook 2 minutes. Drain. Heat a wok in high. Add oil, garlic, 1 tsp orange peel and 1 tb ginger; stir 10 seconds. Add pork and stir fry 1 minute. Add vegetables and stir fry until pork is cooked. Remix orange juice mix, add to skillet and stir fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.

The stir fry will be served with white rice. And for dessert a big mango cheesecake.