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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