Ingredients for Teriyaki Pork Stir Fry
- Light Soy Sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- Fresh Ginger
- Garlic Cloves
- 1/2 teaspoon red pepper flakes
- Boneless Pork Loin Chop
- Cooked Brown Rice
- Red Bell Pepper
- 1 cup snow peas
- 2 green onions, thinly sliced
- 1 teaspoon sesame oil (divided)
- 1/2 cup chopped bamboo shoots
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How to Make Teriyaki Pork Stir Fry
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, and 1 tablespoon cornstarch until smooth.
- Add 1 tablespoon grated ginger, 2 cloves minced garlic, and 1/2 teaspoon red pepper flakes (or more, to taste) to the soy sauce mixture.
- Cut 1 pound pork chops into thin strips and add them to the soy sauce mixture.
- Toss to coat the pork evenly. Cover and refrigerate for at least 15 minutes (or up to 2 hours).
- Cook 2 cups of rice according to package directions. Set aside.
- Heat 1/2 teaspoon sesame oil in a large skillet or wok over high heat.
- Remove the pork from the marinade, reserving the marinade. Add the pork to the hot skillet.
- Stir-fry for 1-2 minutes, or until the pork is no longer pink.
- Remove the pork from the skillet with a slotted spoon and set aside to keep warm.
- Add another 1/2 teaspoon sesame oil to the skillet.
- Add 1 bell pepper (any color), chopped; 1 cup snow peas; and 2 green onions, thinly sliced.
- Stir-fry for 2-3 minutes, until the vegetables are crisp-tender.
- Return the pork to the skillet. Pour in the reserved marinade and add 1/2 cup of chopped bamboo shoots.
- Bring the mixture to a boil, then reduce heat and cook for 1 minute, or until the sauce has thickened and become glossy.
- Serve the teriyaki pork stir-fry immediately over the hot cooked rice.
Nutrition Information (Approximate per serving)
Sodium
116 g
Sugar
76g
Fat
16g
Carbs
24g
