Pork Veggie Stir-Fry Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
3 cups sliced cauliflower
3 tablespoons vegetable oil, divided
2 medium carrots, julienned
1 can (15 ounces) whole baby corn, rinsed and drained
1/2 cup frozen peas, thawed
1 pound boneless pork, cut into thin strips
2 green onions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 to 1 teaspoon chili powder
1 cup water
1/4 cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
4 teaspoons cornstarch
2 tablespoons cold water
1/4 cup salted peanuts
Hot cooked rice
Instructions
In a skillet or wok, stir-fry cauliflower in 2 tablespoons oil for 3 minutes. Add carrots; stir-fry for 2 minutes. Add corn and peas; stir-fry until vegetables are crisp-tender. Remove; keep warm.
Stir-fry pork in remaining oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove; keep warm.
Combine water, soy sauce, honey and bouillon in same pan. Combine cornstarch and cold water; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Return vegetables and pork mixture to pan; heat through. Stir in peanuts. Serve with rice.
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