Sweet Teriyaki Pork Stir-Fry (Print Version)

Quick-cooking pork with vibrant vegetables in a luscious sweet-savory teriyaki glaze.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • Everything cooks in under 30 minutes, making it perfect for nights when you're too tired to think but still want real food.
  • The teriyaki sauce is glossy and clings to every piece, giving you that restaurant-quality shine without any mystery ingredients.
  • Crisp vegetables and tender pork create a texture contrast that keeps every bite interesting.
  • You can swap proteins or add whatever vegetables are languishing in your crisper drawer.
02 -
  • Your wok or skillet must be genuinely hot before you add the pork, otherwise it will steam instead of sear and you'll lose that caramelized edge.
  • Always stir the teriyaki sauce right before adding it to the pan, because the cornstarch settles at the bottom and you need it evenly distributed for proper thickening.
  • Don't overcrowd the pan when cooking the pork, if your skillet isn't large enough, cook it in two batches so each piece gets proper contact with the heat.
03 -
  • Prep all your ingredients before you turn on the heat, because once you start cooking, everything moves fast and there's no time to chop mid-stir-fry.
  • If you want extra caramelization on the pork, let it sit undisturbed for the first minute before you start tossing it.
  • A splash of cold water added to the cornstarch before mixing prevents lumps and gives you a smoother sauce every time.
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