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Pork Veggie Stir-Fry Recipe

Pork Veggie Stir-Fry Recipe photo by Taste of Home

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A colorful combination of vegetables, tender pork strips, flavorful seasonings and crunchy peanuts makes this main dish appealing even to kids. Over rice, it's a fresh-tasting complete meal. -Laurel Reisinger, Saskatoon, Saskatchewan

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Pork Veggie Stir-Fry Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

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

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 277 calories, 14 g fat (3 g saturated fat), 45 mg cholesterol, 1,131 mg sodium, 16 g carbohydrate, 4 g fiber, 22 g protein.

Originally published as Pork Veggie Stir-Fry in Taste of Home June/July 2000, p25

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Pork Veggie Stir-Fry

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Reviewed on Mar. 12, 2013 by eearnhart

Excellent!!! We're doing this again!

Reviewed on Jan. 07, 2010 by kayvie

I changed this to a vegetarian version by substituting a soy meat such as mock duck, and using McKay's Chicken seasoning.

Reviewed on Mar. 04, 2009 by m_wink_boys

My family loved this recipe. I actually used a bag of frozen California mix (carrots, brocolli, cauliflower) instead of just cauliflower, and also used some frozen leftover pork roast from another recipe I had made. I cut down on the chili powder to about 1/4 t. and ginger to 1/2 t. I will definately make it again!