Prep 20 mins
Cook 30 mins
As Aired On August 14, 2012 by Chef Bryan Woolley.
- 1⁄3 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch (plus corn starch to coat pork)
- 2 lbs pork, cut into bite size pieces and lightly coated with corn starch
- 2 cups assorted chopped vegetables (broccoli, carrots, water chestnuts, snow peas, etc.)
- 1 tablespoon freshly minced ginger
- 2 garlic cloves, minced
- 4 cups cooked rice
- cooking oil (vegetable, canola, peanut, etc.)
- salt and pepper
- In a small saucepan combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and bring to a boil to cook out the starch and allow mixture to thicken. Set aside to cool.
- Heat a large wok or sauté pan on the stove and just enough cooking oil to lightly coat the wok or sauté pan. (about 2 teaspoons – 1 tbsp).
- Sauté coated pork pieces in the wok or sauté pan until completely cooked. Remove and place on a paper towel to absorb any excess grease.
- Transfer the freshly minced ginger, garlic, and vegetables to the wok or sauté pan and sauté for about 1 minute.
- Transfer pork back to the wok and sauté until hot.
- Serve over prepared rice, drizzle with teriyaki sauce and Enjoy! Serves 4-6 depending on portion sizes.