Pork and Veggie Stir-Fry

Name: Pork and Veggie Stir-Fry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 tablespoons vegetable oil, divided; 3 cups small cauliflower florets; 2 medium carrots, julienned; 1.5 cups frozen corn, thawed; 0.5 cup frozen peas, thawed; 1 pound boneless pork chops, cut into stir-fry strips; 2 stalks green onions, thin sliced; 2 cloves garlic, minced; 0.75 teaspoon ground ginger; 0.5 teaspoon chili powder; 1 cup water; 0.25 cup soy sauce; 4 teaspoons honey; 2 teaspoons chicken bouillon granules; 2 tablespoons cold water; 4 teaspoons cornstarch; 0.25 cup salted peanuts; 3 cups hot cooked rice

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This is a quick and easy pork and veggie stir-fry.

Submitted by Sammie

Published on January 24, 2021

pork and veggie stir fry with chop sticks

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

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

Directions

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.

Nutrition Facts (per serving)

384	Calories
16g	Fat
46g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 384
% Daily Value *
Total Fat 16g	20%
Saturated Fat 3g	17%
Cholesterol 26mg	9%
Sodium 843mg	37%
Total Carbohydrate 46g	17%
Dietary Fiber 5g	16%
Total Sugars 9g
Protein 17g	34%
Vitamin C 31mg	34%
Calcium 52mg	4%
Iron 2mg	13%
Potassium 601mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.