pork stir fry

6 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

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.

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.

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.

Return vegetables 
and pork mixture to pan; 
Heat throughly. 

Stir in peanuts if desired, 
serve with rice.

"Bon Appetit!"

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