Sweet Teriyaki Pork Stir-Fry (Printable Version)

Tender pork and crisp vegetables in a glossy sweet-savory teriyaki glaze, ready in 30 minutes.

# 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 just cooked through. Remove and set aside.
03 - Add the remaining oil to the pan. Add bell pepper, snap peas, and carrot. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
04 - Add garlic, ginger, and half the green onions to the pan. Stir-fry for 30 seconds until aromatic.
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 all 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 from prep to plate happens in thirty minutes, even if you're moving at a normal pace.
  • The teriyaki sauce gets glossy and thick without any fuss, clinging to every piece of pork and vegetable.
  • You can swap the vegetables for whatever's about to wilt in your crisper and it still turns out beautifully.
02 -
  • Slice the pork while it's still slightly frozen, it's the only way to get those paper-thin pieces without wrestling with a slippery tenderloin.
  • Don't skip whisking the sauce right before you pour it in, the cornstarch settles at the bottom and you'll end up with a watery mess.
  • If your wok isn't hot enough, the vegetables will steam instead of sear and you'll lose that crisp-tender texture.
03 -
  • Toast your sesame seeds in a dry pan until they turn golden and smell nutty, it takes two minutes and makes them taste alive.
  • Use a wok if you have one, the high sides let you toss everything without flinging vegetables across the stove.
  • Taste the sauce before you add it and adjust the sweetness or salt, every brand of soy sauce and mirin is a little different.
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