Ingredients

• 3 tablespoons vegetable oil , divided
• 3 cups small cauliflower florets
• 2 medium carrots , julienned
• 1.5 cups frozen corn , thawed
• 0.5 cups frozen peas , thawed
• 1 pound boneless pork chops , cut into stir-fry strips
• 2 stalks green onions , thin sliced
• 2 cloves garlic , minced
• 0.75 teaspoons ground ginger
• 0.5 teaspoons chili powder
• 1 cup water
• 0.25 cups soy sauce
• 4 teaspoons honey
• 2 teaspoons chicken bouillon granules
• 2 tablespoons cold water
• 4 teaspoons cornstarch
• 0.25 cups salted peanuts
• 3 cups hot cooked rice

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Return vegetables and pork to the pan; cook until heated through. Stir in peanuts and serve over hot cooked rice.

Nutrition per serving