Pork and Veggie Stir-Fry

Using both fresh and frozen vegetables, this quick and easy pork stir-fry can be on the table in under an hour.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 384 Calories

Ingredients

• 1 cup water
• ¾ teaspoon ground ginger
• 2 tablespoons cold water
• 4 teaspoons cornstarch
• 2 cloves garlic, minced
• ¼ cup soy sauce
• 4 teaspoons honey
• ½ teaspoon chili powder
• ½ cup frozen peas, thawed
• 2 teaspoons chicken bouillon granules
• 3 tablespoons vegetable oil, divided
• 2 medium carrots, julienned
• 3 cups hot cooked rice
• 1 ½ cups frozen corn, thawed
• 1 pound boneless pork chops, cut into stir-fry strips
• 3 cups small cauliflower florets
• 2 stalks green onions, thin sliced
• ¼ cup salted peanuts

Recipe Instructions

Step 1

Serve over rice.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.