Teriyaki Pork

READY IN: 25mins




  • Prepare the rice vermicelli according to the package - usually it is added to boiling water and boiled for one minute, but some brands may vary.
  • Mix the soya sauce, mirin, nanami togarashi, sugar and chili oil in a small bowl and set aside.
  • Dredge the pork strips in the rice flour and prepare the broccoli, mushrooms and garlic for stir-frying.
  • Heat wok, add some cooking oil and let it get hot, then stir-fry the broccoli until tendercrisp, about 3 minutes. Add 1 clove of the garlic and fry for about half a minute. Add 2 tablespoons water and stir until water is absorbed. Remove broccoli from the wok and set aside.
  • Add some more oil to the wok and heat, then add the shitake mushrooms. Do not stir-fry the mushrooms though, just brown all over. Remove the mushrooms from the wok and add to the broccoli.
  • Add some more oil to the wok, heat, then add the pork and stir-fry until done. Shortly before it is done, add the other clove of garlic to fry with it. Remove and add to the broccoli and mushrooms.
  • Pour the sauce into the wok and reduce for 2-3 minutes to thicken and intensify.
  • Add the broccoli, mushrooms and pork back to the wok, stir and heat through.
  • Serve over the rice vermicelli, and garnish with some pickled ginger.