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TEST KITCHEN APPROVED

Pork Veggie Stir-Fry

Name: Pork Veggie Stir-Fry
Prep time: 20 min
Total time: 20 min
Yield: 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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Laurel Reisinger

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 14, 2023

Even kids find this colorful combo of vegetables, pork strips, seasonings and peanuts very appealing. Serve it over rice for a main dish that needs no sides. —Laurel Reisinger, Saskatoon, Saskatchewan

TEST KITCHEN APPROVED

Pork Veggie Stir-Fry

Contest Winner

3 Reviews Add your review

Yield:6 servings

Prep:20 min

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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

Text Ingredients

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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 1 tablespoon oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove; keep warm.
3
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.
4
Return vegetables and pork mixture to pan; heat through. Stir in peanuts. If desired, serve with rice.