Bulgogi-Glazed Pork over Veggie Stir-Fry

• Heat a large, dry pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a second small bowl. Wash out pan.

• Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water and cover with plastic wrap. Microwave until tender, 1-2 minutes. • Carefully uncover, drain, and set aside.

• Heat a drizzle of oil in a second large pan over medium-high heat. Add scallion whites; cook, stirring, until softened, 1-2 minutes. • Add green beans and season generously with salt. Stir in cabbage, carrots, and 2 TBSP water (3 TBSP for 4 servings). Season generously with salt and pepper. Cook, stirring, until veggies are tender, 1-2 minutes more. • Remove from heat; stir in half the bulgogi sauce mixture (you’ll use the rest in the next step) and 1 TBSP butter (2 TBSP for 4).

• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook pork in batches.) Transfer pork to a plate. • Add remaining bulgogi sauce mixture to pan; cook until slightly reduced, 1-2 minutes.