Sweet Teriyaki Pork Stir-Fry (Printable)

Tender pork and fresh vegetables cooked quickly in a sweet-savory teriyaki glaze for a vibrant meal.

# What You'll 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 - ¼ cup low-sodium soy sauce
09 - ¼ cup mirin or sweet rice wine
10 - 2 tbsp brown sugar or honey
11 - 1 tbsp rice vinegar
12 - 1 tbsp cornstarch
13 - ¼ 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 together soy sauce, mirin, brown sugar, rice vinegar, cornstarch, cold 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 cooked through. Remove pork from pan and set aside.
03 - Add remaining oil to the pan. Stir-fry red bell pepper, snap peas, and carrot for 2 to 3 minutes until crisp-tender.
04 - Incorporate garlic, ginger, and half the sliced green onions. Stir-fry for 30 seconds until fragrant.
05 - Return pork to the pan. Stir the teriyaki sauce and pour it over the mixture. Toss continuously for 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 as desired. Serve immediately with steamed rice or noodles.

# Expert Pointers:

01 -
  • Dinner hits the table in thirty minutes, but tastes like you've been standing over the stove all evening.
  • The teriyaki sauce is balanced enough to feel indulgent without being heavy, and it coats everything evenly if you keep the heat moving.
  • Tender pork and crisp vegetables create this perfect textural conversation that keeps your palate interested bite after bite.
02 -
  • Don't add the cornstarch directly to the hot sauce—it will seize into tiny balls; always mix it with cold water first and add it while stirring constantly.
  • Slice the pork against the grain and as thin as possible; this is what makes it tender enough to eat with just a fork.
  • Keep your heat at medium-high, not screaming high—stir-fry is about speed and control, not charring everything.
03 -
  • Prep everything before you turn on the heat—stir-fry waits for no one, and hunting for ingredients mid-cook breaks the rhythm.
  • If you love extra sauce, double the teriyaki mixture; the vegetables will release a little liquid, but there's no such thing as too much glaze.
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