Sweet Teriyaki Pork Stir-Fry (Print Version)

Tender pork and crisp veggies glazed in a sweet-savory teriyaki sauce, ready in under 30 minutes.

# 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 (100 g)
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 (60 ml)
09 - 1/4 cup mirin or sweet rice wine (60 ml)
10 - 2 tbsp brown sugar or honey
11 - 1 tbsp rice vinegar
12 - 1 tbsp cornstarch
13 - 1/4 cup cold water (60 ml)
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 soy sauce, mirin, brown sugar, rice vinegar, cornstarch, water, and sesame oil until smooth. 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. Transfer to a plate.
03 - Add remaining tablespoon of oil to the pan. Add bell pepper, snap peas, and carrot. Stir-fry 2 to 3 minutes until crisp-tender.
04 - Add garlic, ginger, and half of the green onions. Stir-fry for 30 seconds until fragrant.
05 - Return pork to the pan. Stir the teriyaki sauce and pour over the mixture. Toss to coat evenly and cook for 1 to 2 minutes, stirring constantly until sauce thickens and glazes all ingredients.
06 - Remove from heat. Garnish with toasted sesame seeds and remaining green onions if desired. Serve immediately, ideally with steamed rice or noodles.

# Additional Tips::

01 -
  • It comes together in half an hour, meaning you can have dinner on the table before the takeout menu even loads.
  • The vegetables stay crisp and bright, giving every bite a satisfying crunch that never gets mushy.
  • That glossy teriyaki sauce clings to everything without being heavy or overly sweet.
  • You can swap the pork for chicken, tofu, or whatever protein you have on hand and it still tastes incredible.
02 -
  • Don't skip the cornstarch slurry step or your sauce will stay watery and slide right off the pork instead of clinging like it should.
  • Freeze the pork tenderloin for 15 minutes before slicing to make thin, even cuts that cook uniformly and quickly.
  • Use high heat and keep everything moving in the pan to avoid steaming the vegetables into mush.
  • Have all your ingredients prepped and lined up before you start cooking because once the pan is hot, everything moves fast.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top for a deeper, nuttier flavor that makes a noticeable difference.
  • If your sauce isn't thickening fast enough, turn the heat down slightly and give it another 30 seconds while stirring, it'll come together without scorching.
  • Use tamari instead of soy sauce for a gluten-free version that tastes just as rich and savory.
  • Add a pinch of red pepper flakes to the sauce if you like a little heat threading through the sweetness.
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