Pork and Veggie Stir-Fry
Description
Using both fresh and frozen vegetables, this quick and easy pork stir-fry can be on the table in under an hour.
Ingredients
•
3 tablespoons vegetable oil, divided
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3 cups small cauliflower florets
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2 medium carrots, julienned
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1 1/2 cups frozen corn, thawed
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1/2 cup frozen peas, thawed
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1 pound boneless pork chops, cut into stir-fry strips
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2 stalks green onions, thin sliced
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2 cloves garlic, minced
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3/4 teaspoon ground ginger
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1/2 teaspoon chili powder
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1 cup water
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1/4 cup soy sauce
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4 teaspoons honey
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2 teaspoons chicken bouillon granules
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2 tablespoons cold water
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4 teaspoons cornstarch
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1/4 cup salted peanuts
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3 cups hot cooked rice
Directions
1
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.
2
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.
3
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.
4
Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
5
Serve over rice.