Sweet Teriyaki Pork Stir-Fry (Print Version)

Tender pork and crisp veggies glazed with sweet-savory teriyaki sauce for a fast, tasty dinner.

# 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

# How to Make It:

01 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, cornstarch, cold water, and sesame oil until smooth. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add pork slices and stir-fry 3 to 4 minutes until browned and just cooked through. Remove pork and set aside.
03 - Add remaining 1 tablespoon vegetable oil to the pan. Add bell pepper, snap peas, and carrot. Stir-fry 2 to 3 minutes until vegetables are crisp-tender.
04 - Stir in minced garlic, grated ginger, and half of the sliced green onions. Cook for 30 seconds until fragrant.
05 - Return pork to the pan. Stir the prepared teriyaki sauce and pour it over the mixture. Toss continuously for 1 to 2 minutes until the sauce thickens and coats all 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 Tips:

01 -
  • Everything cooks in under thirty minutes, so you can actually sit down and eat with your family instead of collapsing afterward.
  • The sauce clings to every piece of pork and vegetable with a glossy sweetness that tastes like takeout but feels cleaner.
  • You can swap the protein or toss in whatever vegetables are hiding in your crisper drawer without ruining a thing.
02 -
  • Slice the pork as thin as you can manage, because thick pieces will not cook evenly and you will end up with some overdone and some undercooked.
  • Do not skip stirring the sauce right before pouring it in, because the cornstarch settles at the bottom and you will get clumps if you forget.
  • Keep the heat high and everything moving, or the vegetables will steam instead of stir-fry and lose their crunch.
03 -
  • Let your wok or skillet get really hot before adding the oil, because a screaming hot pan is what gives you that restaurant-style sear and keeps everything from sticking.
  • If your sauce is too thick, add a tablespoon of water at a time until it loosens, and if it is too thin, let it simmer for an extra thirty seconds.
  • Taste the sauce before pouring it in and adjust the sweetness or saltiness, because soy sauce brands vary and you want it balanced to your liking.
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