INGREDIENTS: 6 ounces pork tenderloin, thinly sliced crosswise, then cut into 1/2-inch-wide strips 4 teaspoons reduced-sodium soy sauce 2 teaspoons grated orange peel 1 teaspoon plus 1 tablespoon minced peeled fresh ginger 1/4 cup orange juice 1 tablespoon honey 1 tablespoon rice vinegar 1 tablespoon cornstarch 1/4 teaspoon dried crushed red pepper 3/4 cup water 8 ounces green beans, trimmed, cut into 1-inch pieces 1 cup thinly sliced carrots 2 cups small broccoli florets 1 red bell pepper, coarsely chopped 1 yellow crookneck squash, sliced 1 tablespoon vegetable oil 4 garlic cloves, minced 1/2 cup thinly sliced green onions PREPARATION: Mix pork, 2 teaspoons soy sauce, 1 teaspoon orange peel, and 1 teaspoon ginger in medium bowl; let stand 1 hour. Mix orange juice, next 4 ingredients, and 2 teaspoons 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; cover and cook 2 minutes. Drain vegetables; set aside. Heat same skillet over high heat. Add oil, garlic, 1 teaspoon orange peel, and 1 tablespoon ginger; stir 10 seconds. Add pork and stir-fry 1 minute. Add cooked vegetables; stir-fry until pork is cooked, about 2 minutes. Remix orange-juice mixture; add to skillet and stir-fry until sauce thickens, about 1 minute. Sprinkle with green onions and serve.