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Pork Veggie Stir-Fry

Pork Veggie Stir-Fry
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
6 ServingsPrep/Total Time: 20 min.

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.
© Taste of Home 2013

2 of 2

Pork Veggie Stir-Fry (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013