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Monday, June 25, 2018

Pork Veggie Stir-Fry Recipe

                                        







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

This recipe is: Contest Winning Quick
Prep/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 

Directions
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 water, soy sauce, honey and bouillon in the 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 through. Stir in peanuts. Serve with rice. Yield: 6 servings. 

Nutritional Facts 1 serving (1 each) equals 277 calories, 14 g fat (3 g saturated fat), 45 mg cholesterol, 1,131 mg sodium, 16 g carbohydrate, 4 g fiber, 22 g protein. 
Originally published as Pork Veggie Stir-Fry in Taste of Home June/July 2000, p25 

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