Sweet Teriyaki Pork Stir-Fry (Printer View)

Tender pork and crisp vegetables glazed in a vibrant, sweet-savory sauce perfect for busy evenings.

# Components:

→ 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

# Method:

01 - Whisk soy sauce, mirin, brown sugar, rice vinegar, cornstarch, water, and sesame oil in a small bowl 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 for 3 to 4 minutes until browned and just cooked through. Transfer to a plate.
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 - Add garlic, ginger, and half of the green onions to the vegetables. Stir-fry for 30 seconds until fragrant.
05 - Return pork to the pan. Stir the teriyaki sauce mixture once more and pour it over the contents. Toss constantly while cooking 1 to 2 minutes 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 with steamed rice or noodles.

# Expert Advice:

01 -
  • Everything cooks in under 20 minutes, so you can have dinner on the table faster than takeout arrives.
  • The sauce thickens into a gorgeous glaze that clings to every piece of pork and vegetable without being sticky or heavy.
  • You can swap proteins or vegetables based on what you have, and it still tastes like you planned it all along.
02 -
  • Don't skip the step of transferring the pork out after searing, or it will overcook and turn tough while the vegetables cook.
  • Stir the cornstarch mixture right before adding it to the pan, because it settles fast and you need it evenly mixed for a smooth sauce.
  • If your pan isn't hot enough, the vegetables will steam instead of stir-fry and lose their crisp texture.
03 -
  • Freeze the pork tenderloin for 15 minutes before slicing, and it will cut into perfectly thin, even pieces without shredding.
  • Double the sauce and keep the extra in a jar in the fridge, it lasts for a week and turns any protein and vegetable combo into dinner.
  • If the sauce gets too thick, add a tablespoon of water at a time while tossing until it loosens to your liking.
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