Sweet Teriyaki Pork Stir-Fry (Printable Version)

Tender pork and crisp vegetables coated in a glossy sweet-savory teriyaki glaze.

# Ingredient List:

→ 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, cold 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. Stir-fry pork slices for 3 to 4 minutes until browned and just cooked through. Remove and set aside.
03 - Add remaining tablespoon of oil to the pan. Add bell pepper, snap peas, and carrot. Stir-fry for 2 to 3 minutes until crisp-tender.
04 - Add 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 mixture, and toss to coat. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and glazes the ingredients evenly.
06 - Remove from heat. Garnish with toasted sesame seeds and remaining green onions if desired. Serve immediately, ideally over steamed rice or noodles.

# Expert Advice:

01 -
  • Everything cooks in under 30 minutes, so you can have dinner on the table faster than most delivery apps.
  • The sauce gets glossy and thick without any weird additives, just pure sweet-savory magic.
  • You can swap the protein or toss in whatever vegetables are wilting in your crisper drawer.
  • It tastes like restaurant stir-fry but costs a fraction of the price and you control the sodium.
02 -
  • Slice the pork as thin as possible so it cooks in minutes and stays tender instead of turning rubbery.
  • Stir the cornstarch sauce right before pouring it in, or the cornstarch will settle at the bottom and your sauce wont thicken evenly.
  • Dont crowd the pan or your vegetables will steam instead of getting that nice seared edge.
  • Have everything prepped and within arms reach because stir-frying moves fast and you wont have time to chop mid-cook.
03 -
  • Freeze the pork for 15 minutes before slicing so it firms up and you can get paper-thin slices without struggling.
  • Toast your sesame seeds in a dry pan for a minute until they smell nutty, it makes a huge difference in flavor.
  • Use a wok if you have one, the high sides and shape make tossing everything so much easier and faster.
  • Taste the sauce before pouring it in and adjust the sweetness or saltiness to your preference, every soy sauce brand is different.
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