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Pork Veggie Stir-Fry Recipe

Pork Veggie Stir-Fry Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Return vegetables and pork mixture to pan; heat through. Stir in peanuts. Serve with rice. Yield: 6 servings.

Nutritional Facts

1 each: 277 calories, 14g fat (3g saturated fat), 45mg cholesterol, 1131mg sodium, 16g carbohydrate (8g sugars, 4g fiber), 22g protein

Reviews for Pork Veggie Stir-Fry

Sort By :
MY REVIEW
Reviewed Mar. 12, 2013

"Excellent!!! We're doing this again!"

MY REVIEW
Reviewed Jan. 7, 2010

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

MY REVIEW
Reviewed Mar. 4, 2009

"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!"

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Wine Pairings

Light-Bodied White Wine

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