Sweet Teriyaki Pork Stir-Fry (Printable)

Tender pork and crisp vegetables glazed in a sweet-savory teriyaki sauce for a quick, flavorful meal.

# What You 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, 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. Transfer to a plate.
03 - Add remaining 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. Stir-fry for 30 seconds until fragrant.
05 - Return pork to the pan. Stir the teriyaki sauce, pour it over the pork and vegetables, then toss to coat evenly. Cook for 1 to 2 minutes, stirring constantly, until sauce thickens and glazes all components.
06 - Remove from heat. Garnish with toasted sesame seeds and remaining green onions if desired. Serve immediately over steamed rice or noodles.

# Expert Advice:

01 -
  • It's done in thirty minutes flat, which means dinner doesn't have to feel like a project.
  • The sauce tastes like you spent hours perfecting it, but it's just five minutes of whisking.
  • Vegetables stay crisp and the pork stays tender if you don't overcrowd the pan—a trick that changed everything for me.
02 -
  • Don't skip whisking the cornstarch into cold water before adding the sauce—lumps are the enemy and they ruin the whole glossy effect.
  • If your pan is too crowded when you cook the pork, it steams instead of sears and ends up gray instead of golden.
  • The vegetables need to go in at different times if you want them all to finish together—this isn't one of those recipes where you dump everything at once.
03 -
  • Slice your pork against the grain for maximum tenderness, and freeze it for fifteen minutes first so your knife glides through without slipping.
  • If your sauce breaks or looks separated when it hits the hot pan, it means your heat was too low—turn it up and it'll come back together as it thickens.
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