Sweet Teriyaki Pork Stir-Fry (Printable)

Tender pork and vibrant vegetables cooked quickly with a glossy sweet-savory glaze.

# What You’ll 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

# 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 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 pork and set aside.
03 - Add remaining tablespoon of vegetable oil to the pan. Stir-fry bell pepper, snap peas, and carrot 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 prepared teriyaki sauce and pour over the mixture. Toss to coat and cook for 1 to 2 minutes, stirring constantly, until sauce thickens and glazes the ingredients.
06 - Remove from heat. Garnish with toasted sesame seeds and remaining green onions if desired. Serve immediately over steamed rice or noodles.

# Expert Tips:

01 -
  • Everything cooks in under half an hour, so you can have dinner on the table before anyone gets restless.
  • The sauce is sweet and savory without being sticky or overpowering, just enough to make you reach for seconds.
  • You can swap the vegetables for whatever's in your crisper and it still turns out beautiful.
  • It reheats surprisingly well, which means lunch the next day actually tastes like something you'd choose to eat.
02 -
  • Don't crowd the pan when searing the pork or it'll steam instead of brown, and you'll lose that caramelized edge.
  • Whisk the sauce right before pouring it in, the cornstarch settles fast and you need it evenly mixed or the sauce won't thicken right.
  • If the sauce gets too thick, add a splash of water and stir, it'll loosen up without losing flavor.
03 -
  • Let the pork come to room temperature for 10 minutes before cooking so it sears evenly and doesn't cool the pan down too much.
  • Toast your sesame seeds in a dry skillet for a minute or two before sprinkling them on, it brings out a deeper, nuttier flavor that makes a difference.
  • If you're making this for a crowd, cook the pork and vegetables in batches so everything gets that crispy, caramelized edge instead of steaming together.
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