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!"