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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A colorful combination of vegetables, tender pork strips, flavorful seasonings and crunchy peanuts makes this main dish appealing even to kids. Over rice, it's a fresh-tasting complete meal. -Laurel Reisinger, Saskatoon, Saskatchewan 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 |
Directions:
1. 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.
2. 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.
3. Combine 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.
4. Return vegetables and pork mixture to pan; heat through. Stir in peanuts. Serve with rice. Yield: 6 servings.
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