Sweet Teriyaki Pork Stir-Fry (Printable Page)

Tender pork and crisp veggies in a glossy sweet-savory teriyaki glaze, cooked quickly for weeknight meals.

# 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

# Steps:

01 - Whisk together soy sauce, mirin, brown sugar, rice vinegar, cornstarch, water, and sesame oil until smooth. Set the sauce 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 just cooked through. Remove pork from the pan and set aside.
03 - Add the remaining vegetable oil to the pan. Stir-fry bell pepper, snap peas, and julienned carrot for 2 to 3 minutes until crisp-tender.
04 - Stir in minced garlic, grated ginger, and half of the sliced green onions. Cook for 30 seconds until fragrant.
05 - Return the pork to the pan. Stir the prepared teriyaki sauce and pour it over the mixture. Toss to coat evenly and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and glazes everything.
06 - Remove from heat. Garnish with toasted sesame seeds and remaining green onions if desired. Serve immediately, preferably over steamed rice or noodles.

# Expert Advice:

01 -
  • The whole thing comes together faster than ordering takeout, yet tastes like you've been simmering something all day.
  • That glossy teriyaki sauce hits the sweet-savory sweet spot that makes people ask for seconds before they've finished their first bite.
  • It's naturally dairy-free and endlessly flexible, so you can swap proteins or vegetables depending on what's actually in your fridge.
02 -
  • Don't stir the pork constantly while it's searing—let it sit for a solid minute so it actually browns instead of steaming itself.
  • The cornstarch is essential for that glossy finish, but it only thickens if you stir the sauce while it's heating, so don't skip that last step.
  • Slice your pork thin before cooking, and if it seems thick, lay it out and use the side of your knife to gently pound it thinner.
03 -
  • Buy your pork the same day you're cooking it, and if your butcher offers to slice it, take them up on it—saves you time and the knife work.
  • The cornstarch slurry is what gives you that restaurant-quality glaze, but it only works if your pan is hot enough, so don't lower the heat when you add the sauce.
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