Pork Veggie Stir-Fry

• 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, optional

1. 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.
2. 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.
3. 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.
4. Return vegetables and pork mixture to pan; heat through. Stir in peanuts. If desired, serve with rice.

cauliflower, vegetable oil, carrots, baby corn, frozen peas, pork, green onions, garlic, fresh gingerroot, chili powder, water, soy sauce, honey, chicken bouillon granules, cornstarch, cold water, peanuts, rice

Taken from www.tasteofhome.com/recipes/pork-veggie-stir-fry/ (may not work)