Directions:
- 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 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. Serve with rice. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.04 Kcal (1311 kJ) | ||
| Calories from fat | 165.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.44g | 28% | |
|---|---|---|---|
| Cholesterol | 40.15mg | 13% | |
| Sodium | 1898.79mg | 79% | |
| Potassium | 607.7mg | 13% | |
| Total Carbs | 18.26g | 6% | |
| Sugars | 8.3g | 33% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 19.75g | 39% | |
| Vitamin C | 30.1mg | 50% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 44.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 124.3 Kcal (520 kJ) | ||
| Calories from fat | 65.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.32g | 28% | |
|---|---|---|---|
| Cholesterol | 15.94mg | 13% | |
| Sodium | 753.97mg | 79% | |
| Potassium | 241.3mg | 13% | |
| Total Carbs | 7.25g | 6% | |
| Sugars | 3.3g | 33% | |
| Dietary Fiber | 1.44g | 15% | |
| Protein | 7.84g | 39% | |
| Vitamin C | 11.9mg | 50% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.6mg | 9% | |
| Calcium | 17.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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