How to Make Pork and Veggie Stir-Fry - A Step-by-Step Guide

If you're looking for a quick and easy weeknight meal that is both delicious and healthy, then look no further than this Pork and Veggie Stir-Fry recipe. This dish is packed full of flavor, thanks to the combination of tender pork, crisp vegetables, and a flavorful sauce that brings it all together. Whether you're cooking for one, two, or a whole family, this stir-fry is sure to become a go-to recipe in your kitchen.

One of the best things about this Pork and Veggie Stir-Fry is how si...

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Ingredients

  • 3 tablespoons vegetable oil, divided
  • 3 cups small cauliflower florets
  • 2 medium carrots, julienned
  • 1 ½ cups frozen corn, thawed
  • ½ cup frozen peas, thawed
  • 1 pound boneless pork chops, cut into stir-fry strips
  • 2 stalks green onions, thin sliced
  • 2 cloves garlic, minced
  • ¾ teaspoon ground ginger
  • ½ teaspoon chili powder
  • 1 cup water
  • ¼ cup soy sauce
  • 4 teaspoons honey
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons cold water
  • 4 teaspoons cornstarch
  • ¼ cup salted peanuts
  • 3 cups hot cooked rice

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    384 cal.

    • Total Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 26mg
    • Sodium: 843mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 17g
    • Vitamin C: 31mg
    • Calcium: 52mg
    • Iron: 2mg
    • Potassium: 601mg