Save My neighbor once knocked on my door holding a bag of snap peas and a confession: she'd bought too many and didn't know what to do with them. I invited her in and we ended up making this stir-fry together, laughing as the garlic hit the hot oil and filled the kitchen with that unmistakable sizzle. The teriyaki sauce we whisked together turned glossy and thick in under two minutes, coating everything in a sweet-savory shine that made us both lean over the pan for a taste. She went home with the recipe scribbled on a napkin, and I've been making it ever since whenever I need something fast, colorful, and ridiculously satisfying. It's the kind of dish that turns a random Tuesday into something worth sitting down for.
I made this for my brother's birthday last year because he mentioned he was tired of the same old dinners. He walked into the kitchen, saw the colors in the pan, and actually put his phone down to watch me cook. When he took his first bite, he paused mid-chew and said it tasted better than the place we used to order from every Friday. That might've been the best compliment I've ever gotten in the kitchen, and I didn't even plan for it to be special.
Ingredients
- Pork tenderloin: Slicing it thin ensures it cooks fast and stays tender, and freezing it for 15 minutes beforehand makes cutting a breeze.
- Red bell pepper: Adds sweetness and a pop of color that makes the whole dish look alive, plus it holds its shape beautifully in high heat.
- Snap peas: These bring crunch and a slight grassy sweetness that balances the teriyaki sauce perfectly.
- Carrot: Julienned carrots cook quickly and add a subtle earthiness without overpowering the other vegetables.
- Green onions: Half go in during cooking for flavor, the rest on top for a fresh, sharp finish.
- Garlic and ginger: The dynamic duo that makes the kitchen smell like a restaurant and gives the dish its aromatic backbone.
- Low-sodium soy sauce: Keeps the saltiness in check so the sweetness can shine through without tipping into salty territory.
- Mirin: This sweet rice wine adds depth and a glossy finish that regular sugar just can't replicate.
- Brown sugar or honey: Either one brings caramelized sweetness that clings to the pork and vegetables like a glaze.
- Rice vinegar: A splash of acidity cuts through the richness and keeps everything tasting bright and balanced.
- Cornstarch: The secret to that thick, clingy sauce that coats every piece instead of pooling at the bottom of the pan.
- Sesame oil: Just a teaspoon adds a toasted, nutty aroma that makes the whole dish feel complete.
- Vegetable oil: High smoke point means you can crank the heat without burning anything.
- Toasted sesame seeds: Optional but highly recommended for that final nutty crunch and restaurant-style presentation.
Instructions
- Whisk the Sauce:
- Combine soy sauce, mirin, brown sugar, rice vinegar, cornstarch, water, and sesame oil in a small bowl until smooth. This only takes a minute, and having it ready means you won't scramble later when the pan is hot.
- Sear the Pork:
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat until it shimmers. Add the pork slices in a single layer and let them sear for 3 to 4 minutes, flipping once, until browned and just cooked through, then transfer to a plate.
- Stir-Fry the Vegetables:
- Add the remaining oil to the pan and toss in the bell pepper, snap peas, and carrot. Stir-fry for 2 to 3 minutes, keeping them moving so they stay crisp-tender and vibrant.
- Add Aromatics:
- Toss in the garlic, ginger, and half the green onions, stirring constantly for about 30 seconds. You'll know it's ready when the smell hits you and makes you lean closer to the pan.
- Glaze Everything:
- Return the pork to the pan, give the teriyaki sauce a quick stir to remix the cornstarch, then pour it over everything. Toss constantly for 1 to 2 minutes until the sauce thickens and coats every piece in a glossy, clingy glaze.
- Serve Hot:
- Remove from heat immediately and garnish with sesame seeds and the remaining green onions. Serve over steamed rice or noodles while it's still steaming and smelling incredible.
Pin it The first time I served this to friends, one of them asked if I'd ordered it from somewhere and just plated it nicely. I laughed and showed her the messy cutting board still sitting on the counter. She couldn't believe something that looked and tasted that good came together in my tiny kitchen in under half an hour, and honestly, I still feel a little proud every time I make it.
How to Prep Ahead
Slice the pork and chop all the vegetables the night before, then store them in separate airtight containers in the fridge. Whisk the teriyaki sauce and keep it in a jar so when you're ready to cook, all you have to do is heat the pan and start tossing. I've done this on Sunday afternoons and it's saved me on more than one chaotic Wednesday evening when I didn't want to think, just cook.
What to Serve It With
Steamed jasmine rice is my go-to because it soaks up the extra sauce without competing for attention. Sometimes I'll make quick garlic noodles or even cauliflower rice if I'm feeling lighter, and it still tastes like a complete meal. A simple cucumber salad with rice vinegar on the side adds a cool, refreshing crunch that balances the sweetness of the teriyaki glaze.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully in a hot skillet with a splash of water to loosen the sauce. I don't recommend microwaving it because the vegetables lose their crispness and the pork can get rubbery. If you have extra sauce, drizzle it over the top when reheating to bring back that fresh-glazed shine.
- Let the stir-fry cool completely before storing to avoid condensation that makes everything soggy.
- Reheat only what you'll eat to keep the rest as fresh as possible.
- Freeze portions in individual containers for up to two months if you want a quick meal you can pull out anytime.
Pin it This stir-fry has become my answer to the question I ask myself every weeknight: what can I make that feels special without the stress? It's colorful, fast, and always tastes like I put in more effort than I actually did.
Frequently Asked Questions
- → What cut of pork works best?
Pork tenderloin is ideal due to its tenderness and quick cooking time, perfect for stir-frying.
- → Can I substitute the vegetables?
Absolutely. Broccoli, mushrooms, or bok choy make excellent alternatives or additions to the stir-fry.
- → How do I prevent the sauce from clumping?
Mix cornstarch thoroughly with cold water before adding to the sauce to ensure a smooth, glossy finish.
- → Is there a gluten-free option?
Use tamari instead of soy sauce to make the dish gluten-free without compromising flavor.
- → What is the best oil for stir-frying?
Vegetable oil is preferred for its high smoke point, making it suitable for quick, high-heat cooking.