Pork Veggie Stir-Fry

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 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.