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McPhersonSentinel - McPherson, KS
  • Main dish recpie: Pork Veggie Stir-Fry

  • Pork Veggie Stir-Fry
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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
    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.

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