Sweet Teriyaki Pork Stir-Fry (Printable Version)

Tender pork and fresh vegetables cooked in a glossy sweet-savory teriyaki 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

# How-To Steps:

01 - 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. Stir-fry pork slices for 3 to 4 minutes until browned and cooked through. Remove from pan and set aside.
03 - Add remaining tablespoon of 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 the green onions. Stir-fry for 30 seconds until fragrant.
05 - Return pork to the pan. Stir the teriyaki sauce mixture and pour over the ingredients. Toss constantly for 1 to 2 minutes until sauce thickens and coats everything evenly.
06 - Remove from heat. Garnish with toasted sesame seeds and remaining green onions if desired. Serve immediately, ideally with steamed rice or noodles.

# Expert Advice:

01 -
  • It's genuinely faster than the delivery apps, and somehow tastes even better than restaurant versions.
  • The vegetables stay crisp and the pork stays tender because everything moves quickly through the heat.
  • One pan means minimal cleanup, which is honestly half the battle on busy nights.
02 -
  • Cornstarch needs cold water or it lumps into little balls instead of thickening smoothly—I learned this by making a sauce that looked like it had fish eggs in it.
  • Cooking everything in stages instead of all at once means pork doesn't get tough and vegetables don't turn to mush.
  • The pork will look underdone when you pull it out the first time, but it finishes cooking when the sauce comes back together at the end.
03 -
  • Partially freeze pork before slicing and it cuts into perfect thin pieces instead of shredding and falling apart.
  • Taste the sauce before pouring it into the pan—if it needs salt or more sweetness, now is the time to fix it, not after everything is coated.
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