Pork Veggie Stir-Fry


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

3 c. sliced cauliflower
3 Tb. veg. oil (I use olive oil)
2 med. carrots, julienned
1 (15 oz.) can baby corn, rinsed and drained OR
1 1/2 c. frozen corn, thawed
1/2 c. frozen peas, thawed
1 lb. boneless pork, cut in thin strips.
2 green onions, thinly sliced
2 garlic cloves, minced
3/4 tsp. ground ginger
1 tsp. chili powder
1 c. water
1/4 c. soy sauce
4 tsp. honey
2 tsp. chicken bouillon granules
4 tsp. carn starch
2 Tb. cold water
1/4 c. salted peanuts
hot cooked rice


Directions

In wok, stir-fry cauliflower in 2 TB. oil for 3 min. Add carrots; stir-fry 2 min. Add corn & peas; stir-fry 'til veg. are crisp-tender. Remove; keep warm. Stir-fry pork in remaining oil 2 min. Add onions, garlic, ginger & chilipowder; stir-fry 'til pork is no longer pink. Remove; keep warm. Combine water. soy sauce, honey & bouillon in same pan. Combine corn starch & cold water; gradually add to pan. Bring to boil; cook & stir 2 min or 'til thickened. Return veg. and pork to pan; heat through. Stir in peanuts. Sever over rice.


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