Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::6
Ingredients
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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 2 to 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, about 2 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, about 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. Stir in peanuts and serve over hot cooked rice.