Sweet Teriyaki Pork Stir-Fry (Print)

Tender pork and crisp veggies tossed in a glossy sweet-savory teriyaki glaze for a quick, flavorful meal.

# What You Need:

→ Pork

01 - 1 lb pork tenderloin, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 cup snap peas, trimmed
04 - 1 medium carrot, julienned
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated

→ Teriyaki Sauce

08 - 1/4 cup low-sodium soy sauce
09 - 1/4 cup mirin or sweet rice wine
10 - 2 tbsp brown sugar or honey
11 - 1 tbsp rice vinegar
12 - 1 tbsp cornstarch
13 - 1/4 cup cold water
14 - 1 tsp sesame oil

→ For Stir-Frying

15 - 2 tbsp vegetable oil

→ Garnish (optional)

16 - 1 tbsp toasted sesame seeds
17 - Extra sliced green onions

# Steps:

01 - Whisk together soy sauce, mirin, brown sugar, rice vinegar, cornstarch, cold water, and sesame oil until smooth. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add pork slices and stir-fry for 3 to 4 minutes until browned and cooked through. Remove from pan and set aside.
03 - Add remaining oil to the pan. Stir-fry bell pepper, snap peas, and carrot for 2 to 3 minutes until crisp-tender.
04 - Stir in garlic, ginger, and half of the green onions. Cook for 30 seconds until fragrant.
05 - Return pork to the pan. Stir the teriyaki sauce and pour it over the mixture. Toss to coat and cook for 1 to 2 minutes, stirring constantly until the sauce thickens and glazes the ingredients.
06 - Remove from heat. Garnish with toasted sesame seeds and remaining green onions if desired. Serve immediately, preferably with steamed rice or noodles.

# Top Tips:

01 -
  • Everything cooks in under half an hour, so you can have dinner on the table before anyone gets impatient.
  • The sauce clings to every piece of pork and vegetable, giving you that restaurant-quality glaze at home.
  • You can swap proteins or vegetables based on what you have, and it still turns out delicious every time.
02 -
  • Slice the pork as thin as you can manage, because thick pieces turn rubbery and won't cook evenly in the short time you have.
  • Stir the cornstarch slurry right before you pour it, or it'll settle at the bottom and give you lumps instead of a smooth glaze.
  • Don't crowd the pan with pork or it'll steam instead of sear, leaving you with pale, flabby meat instead of caramelized edges.
03 -
  • Freeze the pork for fifteen minutes before slicing so it firms up and you can cut paper-thin pieces without the meat sliding around.
  • Add a pinch of red pepper flakes or a drizzle of chili oil if you want heat that cuts through the sweetness and wakes up the whole dish.
  • Keep a small bowl of water near the stove so you can add a splash if the sauce gets too thick or starts to stick before everything is coated.
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