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1
Trim any excess fat from pork.
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2
Slice it into rounds that are 1/4-inch thick.
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3
Cut each slice lengthwise in half.
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4
Whisk together soy, hoisin, rice vinegar and sugar in a small bowl.
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5
Add pork slices and coat with marinade.
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6
Set aside.
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7
Heat 2 teaspoons of vegetable oil in a large, nonstick skillet over medium high heat.
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8
Use a slotted spoon to ladle pork out of the marinade, reserving liquid.
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9
Add pork, half of the ginger and red pepper flakes.
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10
Cook for 4 to 6 minutes, turning to brown on all sides.
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11
Remove the mixture to a plate.
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12
Meanwhile, fill a medium saucepan half full with salted water and bring to a boil.
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13
Add green beans and carrots; reduce heat to a simmer and cook for 4 to 6 minutes.
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14
Drain and place the veggies on paper towels to pat dry.
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15
Add remaining teaspoon (or more if needed) of vegetable oil into the skillet.
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16
Add beans, carrots, bell pepper, onion and remaining ginger.
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17
Stir fry for 3 to 4 minutes or until vegetables are cooked to desired doneness.
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18
Add pork mixture and reserved marinade to vegetables.
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19
Cook, stirring constantly, about 1 minutes until well heated.
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20
Serve immediately over hot cooked rice.
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21
Sprinkle with peanuts.
