Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
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, 2 to 3 minutes. Remove from the skillet and keep warm.
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.
Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
Serve over rice.
Nutrition Facts (per serving)
| 384 | Calories |
| 16g | Fat |
| 46g | Carbs |
| 17g | Protein |
