Pork Veggie Stir-Fry
Even kids find this colorful combo of vegetables, pork strips, seasonings and peanuts very appealing. Serve it over rice for a main dish that needs no sides.
—Laurel Reisinger, Saskatoon, Saskatchewan
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, optional
Reviews
Excellent!!! We're doing this again!
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I changed this to a vegetarian version by substituting a soy meat such as mock duck, and using McKay's Chicken seasoning.
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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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