Stir-fried Orange Pork with Vegetables and Peanuts from Lighter, Quicker, Better: Cooking for the Wa

Ingredients

• ½ pound green beans, trimmed and cut on the diagonal into 1-inch lengths
• 1 garlic clove, crushed
• ¼ cup freshly squeezed orange juice
• 2 medium carrots, cut into strips (1 × ¼ × ¼ inch)
• 8 ounces lean boneless pork loin or a tenderloin, cut into thin strips (1 to 1½ × ¼ × ¼ inch)
• ½ teaspoon grated orange zest
• 1 teaspoon low-sodium soy sauce
• Steamed rice or cooked udon (whole wheat) noodles, if desired
• 6 strips (2×½ inch) orange zest, cut into ⅛-inch julienne strips
• ¼ teaspoon crushed red pepper
• 1 tablespoon vegetable oil
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• 2 tablespoons finely chopped unsalted dry-roasted peanuts
• 1 small yellow squash, halved lengthwise and sliced ⅛ inch thick
• 1 cup diagonally sliced (about ½ inch) scallions
• 1 small red (bell) pepper, quartered, trimmed, and cut crosswise into ¼-inch pieces
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic