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1
In a medium bowl mix together 1 tablespoon soy sauce, 2 tablespoon honey (can use 1 tablespoon honey if desired) about 1 tablespoon minced garlic (or to taste) and crushed red pepper flakes to taste; mix to combine; add in pork strips, and toss to coat the pork; set aside.
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2
In another small bowl mix together 3 tablespoons soy sauce and 2-3 teaspoons cornstarch; whisk to combine.
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3
In a saucepan, cook green beans JUST until crisp-tender (about 3 minutes) then add in carrots sticks and cook 1 minute; drain the water (this can be done hours in advance).
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4
Heat peanut oil in a wok or large nonstick skillet over high heat until hot.
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5
Add in the pork mixture; stir-fry for about 1 minute, remove pork to a dish.
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6
Add in more peanut oil, then add in the red bell pepper and stir-fry 1 minute.
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7
Add in green beans, carrots, ginger and remaining garlic; stir-fry 1 minute.
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8
Return the pork to the wok or skillet along with the soy/cornstarch mixture; stir until thoroughly heated through and thickened (about 1 minute).
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9
Add in peanuts; toss to combine.
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10
Season with salt and pepper if desired.
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11
Transfer to a bowl and sprinkle with chopped green onions.
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12
Sprinkle with more peanuts if desired and serve with rice.
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13
Delicious!
