Pork Veggie Stir-Fry Recipe

Name: Pork Veggie Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
Return vegetables and pork mixture to pan; heat through. Stir in peanuts. If desired, serve with rice.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups sliced cauliflower, 3 tablespoons vegetable oil, divided, 2 medium carrots, julienned, 1 can (15 ounces) whole baby corn, rinsed and drained, and more.

Yes, Pork Veggie Stir-Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Veggie Stir-Fry

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