Thai Pork Stir-Fry

Serves 6

2 tablespoons  olive oil
1 tablespoon  reduced-sodium soy sauce
1/2 teaspoon  garlic powder
1/2 teaspoon  finely chopped fresh ginger or 1/4 teaspoon ground ginger
1/2 teaspoon  ground black pepper
1/2 teaspoon  ground cardamom
1/2 teaspoon  chili powder
1 1/2 pounds  pork loin,* cut into bite-size strips
2 cups  broccoli florets
1 cup  thinly sliced carrots
1 cup  cauliflower florets
2 tablespoons  white vinegar
1 tablespoon  curry powder
2 cups  hot cooked brown rice

In a very large skillet, combine oil, soy sauce, garlic powder, ginger, pepper, cardamom, and chili powder. Add half of the pork; stir-fry pork over medium-high heat for 3 minutes. Using a slotted spoon, remove pork from skillet. Repeat with the remaining half of the pork. Return all of the pork to the skillet.
Add broccoli, carrot, cauliflower, vinegar, and curry powder to pork mixture. Bring to boiling; reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
Serve pork and vegetables over brown rice.
Makes 6 servings.