Pork Veggie Stir-Fry Recipe

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.

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