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Pork Chop Stir-Fry

Pork Chop Stir-Fry

Cost $12, save $8

Source: Recommended by CookPal

  • 15 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 3 cups small cauliflower florets
    • 🥕 2 medium carrots, julienned
    • 🌽 1 ½ cups frozen corn, thawed
    • ½ cup frozen peas, thawed

  • Protein

    • 1 pound boneless pork chops, cut into stir-fry strips

  • Aromatics and Spices

    • 2 stalks green onions, thin sliced
    • 🧄 2 cloves garlic, minced
    • ¾ teaspoon ground ginger
    • ½ teaspoon chili powder

  • Sauce and Seasoning

    • 1 cup water
    • ¼ cup soy sauce
    • 4 teaspoons honey
    • 2 teaspoons chicken bouillon granules
    • 2 tablespoons cold water
    • 4 teaspoons cornstarch

  • Other Ingredients

    • 3 tablespoons vegetable oil, divided
    • 🥜 ¼ cup salted peanuts
    • 🍚 3 cups hot cooked rice

STEPS

1

Heat 2 tablespoons of 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, then cook until veggies are crisp-tender, about 2 minutes. Remove all veggies to a bowl and keep warm.

2

Add the remaining 1 tablespoon of oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder, frying until pork is no longer pink, about 2 to 3 minutes. Remove from the skillet and keep warm.

3

Mix 1 cup water, soy sauce, honey, and bouillon in the skillet. Combine 2 tablespoons cold water and cornstarch in a small bowl, gradually whisk into the skillet. Bring to a boil and cook until thickened, about 2 minutes.

4

Return vegetables and pork to the skillet. Heat through, then stir in peanuts. Serve over hot cooked rice.

NUTRIENTS

Per 1 serving

🔥

478

Calories

  • 28
    Protein
  • 47
    Carbs
  • 21
    Fats

💡 Use pre-cut vegetables to save prep time.For a spicier stir-fry, add more chili powder or a dash of sriracha sauce.This recipe can be made gluten-free by using tamari or coconut aminos instead of soy sauce.