Sweet Teriyaki Pork Stir-Fry (Printable)

Tender pork and colorful vegetables tossed in a sweet-savory teriyaki glaze for a quick vibrant dish.

# 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:

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 of 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 cooked through. Remove pork from pan and set aside.
03 - Add remaining vegetable oil to the pan. Add bell pepper, snap peas, and carrot. Stir-fry for 2 to 3 minutes until crisp-tender.
04 - Stir in garlic, ginger, and half of the green onions. Cook for 30 seconds until fragrant.
05 - Return pork to the pan. Stir the teriyaki sauce to recombine, then pour over ingredients. Toss to coat and cook for 1 to 2 minutes while stirring constantly until sauce thickens and glazes the mixture.
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 -
  • Dinner is ready in 30 minutes, no stress, no shortcuts that taste like shortcuts.
  • The sauce is yours to control—you can taste it before it hits the pan and adjust the sweetness to your mood.
  • It's the kind of meal that makes you feel capable in the kitchen, even on nights when you're running on empty.
02 -
  • The cornstarch needs heat to thicken, so don't add it to the sauce and expect it to work right away; it needs to actually simmer for a moment to transform.
  • Overcrowding the pan when you cook the pork steams it instead of browning it, so work in batches if you need to—speed matters less than getting that golden crust.
  • The vegetables keep cooking after you turn off the heat, so pull them off the flame just before they're perfect and they'll land at exactly right.
03 -
  • Slice your pork and prep all your vegetables before you turn on the heat; stir-frying doesn't give you time to chop once you've started.
  • Keep the heat high and don't be shy with it—the sizzle and char are what make this taste like it came from a restaurant, not your Tuesday night kitchen.
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