This stir-fry of pork and vegetables is quick and simple.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons vegetable oil, divided
- 3 cups small cauliflower florets
- 2 medium carrots, julienned
- 1 ½ cups frozen corn, thawed
- ½ cup frozen peas, thawed
- 1 pound boneless pork chops, cut into stir-fry strips
- 2 stalks green onions, thin sliced
- 2 cloves garlic, minced
- ¾ teaspoon ground ginger
- ½ teaspoon chili powder
- 1 cup water
- ¼ cup soy sauce
- 4 teaspoons honey
- 2 teaspoons chicken bouillon granules
- 2 tablespoons cold water
- 4 teaspoons cornstarch
- ¼ cup salted peanuts
- 3 cups hot cooked rice
Instructions
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
- Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
- Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
- Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
- Serve over rice.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 843 mg |
| Sugars | 9 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Super yummy! I used sesame oil instead of vegetable oil, since we love the flavor, and I recommend that for anyone who loves sesame oil too.