Sweet Teriyaki Pork Stir-Fry (Printable version)

Tender pork and crisp vegetables tossed in a sweet-savory teriyaki glaze, cooked quickly.

# Needed ingredients:

→ 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 - Whisk together soy sauce, mirin, brown sugar, rice vinegar, cornstarch, 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 and stir-fry 3 to 4 minutes until browned and cooked through. Remove and set aside.
03 - Add remaining oil to the pan. Stir-fry bell pepper, snap peas, and carrot for 2 to 3 minutes until crisp-tender.
04 - Stir in garlic, ginger, and half the green onions; cook for 30 seconds until fragrant.
05 - Return pork to the pan. Stir sauce mixture and pour over ingredients. Toss and cook 1 to 2 minutes until sauce thickens and coats everything evenly.
06 - Remove from heat. Garnish with sesame seeds and remaining green onions if desired. Serve immediately over steamed rice or noodles.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes, which means you can make it on a Tuesday after work without any drama.
  • The sauce does all the heavy lifting, transforming simple vegetables and pork into something that tastes like you've been cooking all day.
  • It's naturally dairy-free and endlessly adaptable, so you can swap proteins or vegetables based on what's actually in your fridge.
02 -
  • Cold water is essential when whisking the cornstarch into the sauce; warm liquid will create lumps that won't dissolve even if you whisk like your life depends on it.
  • Don't stir the sauce constantly in the pan at the end—let it sit undisturbed for the first minute so it actually thickens, then stir gently to coat everything evenly.
  • The moment the sauce coats the back of a spoon is the moment you turn off the heat; it will keep thickening as it cools, and overcooked is worse than slightly thin.
03 -
  • Slice your pork against the grain for maximum tenderness, and if you can freeze it for 20 minutes before slicing, it'll cut like butter and cook more evenly.
  • Let the pan rest for one full minute after you add the sauce before you start stirring—this is when the magic happens and the glaze reaches that perfect glossy consistency that coats everything.
Go back