Pork chops might not be your first thought for stir-fries, but this pork chop stir-fry certainly rivals other versions of the dish. This recipe also uses plenty of vegetables including fresh cauliflower and carrots, frozen corn and peas, and some green onions that go in with your seasonings. But, of course, you can always add more veggies.
Cut your boneless pork chops into strips, as you would in a beef stir-fry. Once the pork is in the pan, add in garlic, ginger, green onions, and chili powder, then fry the pork until it is no longer pink.
The sauce is what brings the most flavor to this recipe. After you remove your pork and veggies from the pan, add in water, soy sauce, honey, and bouillon, which helps enhance the flavor of meat.
You’ll also mix together a slurry to help thicken the sauce, which is a combination of cold water and cornstarch. Gradually add it to the skillet, stirring constantly while it comes to a boil. Then, fill your skillet with the pork and veggies you set aside.
The result is a fresh, warm bowl of sweet and savory pork, vegetables, and rice. A meal like this never disappoints. Stir-fry should be considered royalty in the food world because no matter which way you cook it, it always comes out delicious.
Editorial contributions by Keaton Larson
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
Directions
-
Heat 2 tablespoons 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; cook until veggies are crisp-tender, about 2 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, about 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. Stir in peanuts and serve over hot cooked rice.
Nutrition Facts (per serving)
| 478 | Calories |
| 21g | Fat |
| 47g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 478 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 5g | 24% |
| Cholesterol 57mg | 19% |
| Sodium 877mg | 38% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 5g | 18% |
| Total Sugars 9g | |
| Protein 28g | 57% |
| Vitamin C 34mg | 38% |
| Calcium 53mg | 4% |
| Iron 3mg | 15% |
| Potassium 697mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
