Pin It My neighbor brought me snap peas from her garden one July afternoon, still cool and crisp in a paper bag. I had pork tenderloin thawing and no solid plan for dinner. That's when I threw together this stir-fry, standing at the stove with the windows open and the sound of kids playing basketball down the street. The sauce turned glossy and perfect on the first try, clinging to everything like it had been doing this forever. We ate it straight from the pan, barefoot in the kitchen, and I've been making it ever since.
I made this for my brother the night he came home from a long work trip, too tired to go out but too hungry to wait. He sat at the counter while I cooked, telling me about airports and delayed flights, and by the time the pork hit the pan, he was already leaning over to smell the garlic and ginger. He didn't say much after the first bite, just nodded and kept eating. Later he texted me asking for the recipe, which is the highest compliment he knows how to give.
Ingredients
- Pork tenderloin: Slice it thin against the grain so it stays tender and cooks fast, no chewing required.
- Red bell pepper: The sweetness balances the soy sauce, and the color makes the whole dish look alive.
- Snap peas: They keep their snap if you don't overcook them, which means pulling them off the heat while they still have a little resistance.
- Carrot: Julienned carrots cook quickly and add a slight earthiness that grounds all the brightness.
- Green onions: Use them twice, once in the pan for flavor and once at the end for a fresh, sharp finish.
- Garlic and ginger: Fresh is the only way here, the jarred stuff just doesn't wake up the pan the same way.
- Soy sauce: Go low-sodium so you can control the salt, otherwise the whole thing can tip too salty before you realize.
- Mirin: This is where the sweetness and gloss come from, if you skip it, add a tiny splash of sugar and water instead.
- Brown sugar or honey: I prefer brown sugar for the slight molasses note, but honey works if that's what you have open.
- Rice vinegar: Just enough acid to keep the sauce from feeling flat or one-note.
- Cornstarch: Mix it with cold water first or it'll clump, and you'll spend the rest of the night trying to smooth it out.
- Sesame oil: A little goes a long way, it's the final layer of flavor that makes everything taste intentional.
- Vegetable oil: Use something neutral with a high smoke point, you need the heat to get a good sear on the pork.
- Sesame seeds: Toasted seeds add a nutty crunch that makes the dish feel finished, not optional in my book.
Instructions
- Mix the sauce:
- In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, cornstarch, water, and sesame oil until smooth. Set it aside so it's ready when things start moving fast.
- Sear the pork:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers. Add the pork slices in a single layer and let them sear for 3 to 4 minutes, stirring occasionally, until browned and just cooked through, then transfer to a plate.
- Stir-fry the vegetables:
- Add the remaining oil to the pan and toss in the bell pepper, snap peas, and carrot. Stir-fry for 2 to 3 minutes until they're crisp-tender and still bright.
- Add aromatics:
- Toss in the garlic, ginger, and half the green onions, stirring constantly for about 30 seconds until the kitchen smells amazing. Don't let the garlic burn or it'll turn bitter.
- Glaze everything:
- Return the pork to the pan, give the teriyaki sauce a quick stir, then pour it over everything. Toss to coat and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and clings to the pork and vegetables like a glossy coat.
- Finish and serve:
- Remove from heat, sprinkle with sesame seeds and the remaining green onions, and serve immediately over steamed rice or noodles. It's best when it's still steaming hot and the vegetables haven't had time to wilt.
Pin It One Saturday I made this for a small group of friends who showed up unannounced, hungry and loud and talking over each other. I doubled the recipe and served it family-style in a big bowl with chopsticks scattered across the table. Everyone went quiet for a few minutes, just eating and nodding, and then someone said it tasted like the kind of takeout you wish you could get delivered. That's when I knew this recipe had become more than just dinner, it was the thing I reached for when I wanted people to feel taken care of without making a fuss about it.
How to Prep Ahead
You can slice the pork and chop all the vegetables a few hours ahead, then store them separately in the fridge until you're ready to cook. The sauce can sit at room temperature for up to an hour or in the fridge overnight, just whisk it again before using. I've done all the prep in the morning before work, and by the time I got home, dinner was just a matter of turning on the stove and letting muscle memory take over.
What to Serve It With
Steamed jasmine rice is my go-to because it soaks up the sauce without competing for attention. Noodles work too, especially if you toss them in a little sesame oil first so they don't stick. I've also served this over cauliflower rice when I wanted something lighter, and it held up just fine. A cold cucumber salad on the side cuts through the sweetness and makes the whole meal feel more complete.
Swaps and Variations
If pork isn't your thing, chicken thighs or firm tofu work beautifully with the same cooking method. I've added broccoli florets, sliced mushrooms, and baby bok choy depending on what's in season or what needs to be used up. For a spicier version, I stir in a teaspoon of chili garlic sauce with the aromatics, and it wakes the whole dish up without overwhelming the teriyaki flavor.
- Swap mirin for a mix of rice vinegar and a pinch of sugar if you can't find it at the store.
- Use tamari instead of soy sauce to make it gluten-free, just check the label to be sure.
- Add a handful of cashews or peanuts at the end for extra crunch and richness.
Pin It This is the kind of recipe that feels like a small victory every time I make it, fast enough for a Tuesday but special enough that it never feels like I'm just going through the motions. I hope it becomes that for you too.
Questions About This Recipe
- → What cut of pork works best for this dish?
Pork tenderloin sliced thinly cooks quickly and stays tender, making it ideal for this stir-fry.
- → How can I make this dish gluten-free?
Swap traditional soy sauce for tamari or another gluten-free soy sauce alternative.
- → Can I substitute the vegetables?
Yes, broccoli, mushrooms, or bok choy can be added or swapped in for extra variety and texture.
- → What is the best way to thicken the teriyaki sauce?
Cornstarch mixed with cold water creates a slurry that thickens the sauce quickly when cooked.
- → How should I serve this dish?
It pairs beautifully with steamed rice or noodles and can be garnished with toasted sesame seeds and extra green onions.