Easy Teriyaki Pork Stir Fry
This Easy Teriyaki Pork Stir Fry brings together tender slices of pork tenderloin, crisp colorful vegetables, and a sweet-savory homemade teriyaki sauce in just 30 minutes. The glossy sauce clings to every bite while the quick high-heat cooking keeps the vegetables crisp and the pork juicy. Perfect for busy weeknights when you want restaurant-quality flavor without the takeout price tag.
Equipment
- Large wok or 12-inch skillet
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Small mixing bowl For teriyaki sauce
- Wooden spoon or spatula
- Tongs
Ingredients
For the Pork
- 1.5 lbs pork tenderloin 680g, cut into thin strips
- 2 tablespoons vegetable oil divided
- salt and pepper to taste
For the Vegetables
- 1 red bell pepper sliced into strips
- 1 green bell pepper sliced into strips
- 1 cup broccoli florets about 150g
- 1 cup snap peas or snow peas about 150g
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
For the Teriyaki Sauce
- 1/2 cup low-sodium soy sauce 120ml
- 1/4 cup mirin 60ml
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons cold water for cornstarch slurry
For Serving
- cooked white or brown rice
- sesame seeds for garnish
- sliced green onions for garnish
Instructions
- Slice the pork tenderloin into thin strips about 1/4-inch thick, cutting against the grain. Cut all vegetables into uniform-sized pieces, mince the garlic, and grate the fresh ginger.
- In a small bowl, whisk together soy sauce, mirin, honey, brown sugar, rice vinegar, and sesame oil until the sugar dissolves. In a separate cup, mix cornstarch with cold water until smooth.
- Heat 1 tablespoon of vegetable oil in your wok over medium-high heat. Season pork with salt and pepper, add to the hot pan in a single layer, and cook 2-3 minutes per side until golden-brown and cooked through. Transfer to a plate.
- Add remaining oil to the pan. Add garlic and ginger, stirring for 30 seconds until fragrant. Add bell peppers and broccoli, stir-frying for 3-4 minutes, then add snap peas and cook 2 minutes more until crisp-tender.
- Return cooked pork to the pan with vegetables. Pour in teriyaki sauce and bring to a gentle boil. Stir the cornstarch slurry and add it to the pan, stirring constantly for 1-2 minutes until sauce thickens and becomes glossy.
- Remove from heat and taste, adjusting seasoning if needed. Serve immediately over steamed rice, garnished with toasted sesame seeds and sliced green onions.
Notes
- Slice pork against the grain for maximum tenderness by cutting perpendicular to the muscle fibers.
- Don't overcrowd the pan when cooking pork. Cook in batches if needed to ensure proper browning.
- Keep heat high throughout cooking for authentic stir-fry texture and that slightly charred flavor.
- Prep all ingredients before you start cooking since stir-frying happens very quickly.
- Fresh ginger is essential for authentic flavor. Ground ginger doesn't provide the same bright taste.
- Add vegetables in stages based on cooking time: harder vegetables like broccoli first, tender ones like snap peas last.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep rice separate to prevent sogginess.
- Reheat in a skillet over medium heat with a splash of water or broth if sauce has thickened too much.
- For a spicy version, add 1-2 teaspoons of sriracha or red pepper flakes to the teriyaki sauce.
- This recipe freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.
Nutrition
Serving: 1ServingCalories: 345kcalCarbohydrates: 28gProtein: 36gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 98mgSodium: 920mgPotassium: 750mgFiber: 3gSugar: 19gVitamin A: 45IUVitamin C: 120mgCalcium: 6mgIron: 15mg
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