Green Bean and Pork Stir Fry

Trim any excess fat from pork. Slice it into rounds that are 1/4-inch thick. Cut each slice lengthwise in half.

Whisk together soy, hoisin, rice vinegar and sugar in a small bowl. Add pork slices and coat with marinade. Set aside.

Heat 2 teaspoons of vegetable oil in a large, nonstick skillet over medium high heat. Use a slotted spoon to ladle pork out of the marinade, reserving liquid. Add pork, half of the ginger and red pepper flakes. Cook for 4 to 6 minutes, turning to brown on all sides. Remove the mixture to a plate.

Meanwhile, fill a medium saucepan half full with salted water and bring to a boil. Add green beans and carrots; reduce heat to a simmer and cook for 4 to 6 minutes. Drain and place the veggies on paper towels to pat dry.

Add remaining teaspoon (or more if needed) of vegetable oil into the skillet. Add beans, carrots, bell pepper, onion and remaining ginger. Stir fry for 3 to 4 minutes or until vegetables are cooked to desired doneness.

Add pork mixture and reserved marinade to vegetables. Cook, stirring constantly, about 1 minutes until well heated. Serve immediately over hot cooked rice. Sprinkle with peanuts.