Ingredients
3 cups sliced cauliflower3 tablespoons vegetable oil, divided2 medium carrots, julienned1 can (15 ounces) whole baby corn, rinsed and drained1/2 cup frozen peas, thawed1 pound boneless pork, cut into thin strips2 green onions, thinly sliced2 garlic cloves, minced1 tablespoon minced fresh gingerroot1/2 to 1 teaspoon chili powder1 cup water1/4 cup soy sauce4 teaspoons honey2 teaspoons chicken bouillon granules4 teaspoons cornstarch2 tablespoons cold water1/4 cup salted peanutsHot cooked rice, optional
Preparation
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 1 cup 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. If desired, serve with rice.
