Sweet Teriyaki Pork Stir-Fry (Printable)

Tender pork stir-fried with fresh vegetables and a glossy sweet-savory teriyaki glaze for quick, vibrant 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

# How To Make It:

01 - In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, cornstarch, water, and sesame oil until smooth. Set aside.
02 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add sliced pork and stir-fry for 3 to 4 minutes until browned and just cooked through. Remove and set aside.
03 - Add remaining 1 tablespoon of vegetable oil to the wok. Incorporate bell pepper, snap peas, and carrot. Stir-fry for 2 to 3 minutes until vegetables are crisp-tender.
04 - Introduce garlic, ginger, and half of the sliced green onions to the pan. Stir-fry for 30 seconds until fragrant.
05 - Return pork to the wok. Stir the prepared teriyaki sauce and pour over the mixture. Toss continuously and cook for 1 to 2 minutes until the sauce thickens and coats all ingredients evenly.
06 - Remove from heat. Optionally, garnish with toasted sesame seeds and remaining green onions. Serve immediately, paired with steamed rice or noodles.

# Expert Hints:

01 -
  • It comes together faster than takeout, which means more time enjoying your meal instead of waiting for delivery.
  • The sauce strikes that perfect balance between sweet and savory—no Asian condiment-aisle confusion required.
  • Crisp vegetables stay crisp, pork stays tender, and everything coats evenly, so every bite feels intentional.
02 -
  • Prep everything before you turn on the heat; stir-frying waits for no one, and fumbling for a carrot while things cook ruins the entire timing.
  • If your sauce seems too thick after it's on the pan, a splash of water loosens it up; if it's too thin, you probably haven't cooked it long enough—give it another thirty seconds over heat.
  • Don't let the garlic and ginger burn; they go from fragrant to bitter almost instantly if the pan's too hot or they stay in too long.
03 -
  • Slice your pork the night before and store it in the fridge; it's actually easier to slice when it's just-cold, and having it ready means you're genuinely thirty minutes from dinner.
  • If you don't have a wok, a large stainless steel skillet or even a Dutch oven works—what matters is high heat and constant motion, not the specific vessel.
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