Pork and Veggie Stir-Fry

asian chinese filipino japanese korean vietnamese side sweet spicy savory umami hard fast

Prep

42 min

Cook

70 min

Total

112 min

Ingredients (18)

3 tablespoons vegetable oil, divided g

3 cups small cauliflower florets g

2 medium carrots, julienned g

1 ½ cups frozen corn, thawed g

½ cup frozen peas, thawed g

1 pound boneless pork chops, cut into stir-fry strips g

2 stalks green onions, thin sliced g

2 cloves garlic, minced g

¾ teaspoon ground ginger g

½ teaspoon chili powder g

1 cup water g

¼ cup soy sauce g

4 teaspoons honey g

2 teaspoons chicken bouillon granules g

2 tablespoons cold water g

4 teaspoons cornstarch g

¼ cup salted peanuts g

3 cups hot cooked rice g

Nutrition

kcal

fat

carbs

protein

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.