Save One evening after work, I stood staring into the fridge with zero energy and a family to feed. I grabbed some pork, a handful of veggies, and decided to wing a teriyaki sauce instead of ordering takeout. The whole thing came together in less time than delivery would have taken, and the kitchen smelled so good my neighbor texted asking what I was cooking. That night, this stir-fry became my go-to rescue meal.
I started making this for my kids on school nights when they were tired of pasta. The first time I served it, my youngest asked if we could eat like this every week. Now it shows up on our table whenever we need something fast, colorful, and satisfying. It never gets old because the vegetables stay crisp and the pork stays tender if you dont overcook it.
Ingredients
- Pork tenderloin: This cut stays incredibly tender when sliced thin and cooked fast over high heat, and it soaks up the teriyaki sauce beautifully without getting chewy.
- Red bell pepper: Adds a sweet crunch and gorgeous color that makes the dish look as good as it tastes, plus it holds up well under high heat.
- Snap peas: These stay crisp and slightly sweet even after stir-frying, giving you that satisfying snap in every bite.
- Carrot: Julienned carrots cook quickly and add a hint of earthiness and vibrant orange streaks through the dish.
- Green onions: I use them twice, once during cooking for mild flavor and again as garnish for a fresh, sharp finish.
- Garlic and ginger: This duo is the aromatic backbone of the stir-fry, releasing an irresistible fragrance the moment they hit the hot pan.
- Soy sauce: Go for low-sodium so you can control the saltiness, especially since the sauce reduces and concentrates.
- Mirin: This sweet rice wine gives the sauce its signature glossy sheen and gentle sweetness without being cloying.
- Brown sugar or honey: Either works to balance the salty soy with a rich, caramel-like sweetness.
- Rice vinegar: A splash of acidity brightens the whole sauce and keeps it from tasting too heavy.
- Cornstarch: This is what thickens the sauce into that luscious, clingy glaze that coats every piece.
- Sesame oil: Just a teaspoon adds a deep, nutty aroma that makes the dish smell like your favorite takeout spot.
- Vegetable oil: A neutral oil with a high smoke point is essential for stir-frying at the heat you need.
- Sesame seeds: Toasted seeds add a delicate crunch and a final nutty note that ties everything together.
Instructions
- Mix the teriyaki sauce:
- Whisk together soy sauce, mirin, brown sugar, rice vinegar, cornstarch, water, and sesame oil in a small bowl until the cornstarch dissolves completely. Set it aside so its ready to pour when the pan is hot.
- Sear the pork:
- Heat 1 tablespoon of vegetable oil in a large wok or 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, stirring occasionally, 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 get tender but still have a crisp bite.
- Add aromatics:
- Toss in the garlic, ginger, and half the green onions, stirring constantly for about 30 seconds until the kitchen smells amazing. Dont let the garlic burn or it will taste bitter.
- Glaze everything:
- Return the pork to the pan, give the teriyaki sauce a quick stir, then pour it over everything. Toss constantly for 1 to 2 minutes until the sauce thickens into a glossy coating that clings to the pork and veggies.
- Finish and serve:
- Remove the pan from the heat and sprinkle with toasted sesame seeds and the remaining green onions. Serve immediately over steamed rice or noodles while everything is hot and glossy.
Save The first time I brought this to a potluck, someone asked for the recipe before they even finished their plate. It felt good knowing that a dish I threw together on a whim had become something people actually wanted to make at home. Now I think of it less as a recipe and more as a reliable friend in the kitchen.
Swapping Proteins and Vegetables
Ive made this with chicken thighs, shrimp, and even crispy tofu, and the sauce works every time. If youre using tofu, press it well and get it golden in the pan before adding it back at the end. For vegetables, broccoli florets, sliced mushrooms, and bok choy all stir-fry beautifully and add different textures. Just adjust the cooking time slightly depending on how dense the vegetable is.
Making It Gluten-Free or Lower in Sugar
Swap regular soy sauce for tamari or coconut aminos to make this completely gluten-free without losing any flavor. If youre watching sugar, cut the brown sugar in half or use a natural sweetener like monk fruit, though the sauce wont get quite as glossy. Ive done both and the dish still tastes fantastic, just a little less sticky-sweet.
Serving Suggestions and Storage
This stir-fry is perfect over jasmine rice, brown rice, or rice noodles, and it also works tucked into lettuce wraps for a lighter meal. Leftovers keep in the fridge for up to three days, though the vegetables soften a bit. Reheat gently in a skillet with a splash of water to loosen the sauce, and it still tastes great.
- Serve with a side of steamed edamame or a simple cucumber salad for a full meal.
- If you like heat, add a pinch of red pepper flakes or a drizzle of chili oil at the end.
- Double the sauce if you want extra to spoon over rice, it keeps the dish from feeling dry.
Save This recipe taught me that weeknight cooking doesnt have to be boring or stressful. With a hot pan, fresh ingredients, and a good sauce, you can make something that feels special in the time it takes to scroll through a menu.
Recipe Help & FAQs
- → What cuts of pork work best for this dish?
Lean cuts like pork tenderloin or loin, thinly sliced, cook quickly and stay tender in the stir-fry.
- → Can I substitute vegetables in the stir-fry?
Yes, broccoli, mushrooms, or bok choy can be added or swapped to vary the vegetable mix and texture.
- → How do I make the sauce glossy and thick?
The sauce includes cornstarch slurry which thickens when heated, creating a shiny glaze coating the ingredients.
- → Is there a gluten-free alternative for soy sauce here?
Tamari is an excellent gluten-free substitute that maintains the savory flavor without wheat.
- → What garnishes enhance the final dish?
Toasted sesame seeds and extra sliced green onions add crunch and vibrant flavor when sprinkled on top.
- → How long should pork be stir-fried to stay tender?
Quick cooking over medium-high heat for 3–4 minutes until just browned ensures tenderness without dryness.