Pork Veggie Stir-Fry

Name: Pork Veggie Stir-Fry
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Cuisine: Asian Dinners, Asian Recipes
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

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

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 1 cup 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. If desired, serve with rice.

Nutrition Facts

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

Reviews

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Average Rating:

eearnhart

Mar 12, 2013

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

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.
m_wink_boys

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!