Teriyaki Pork Stir Fry
- Ready In:
- 2⁄3 cup light soy sauce
- 1⁄4 cup brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes
- 1 lb boneless pork loin chop
- 4 cups cooked brown rice
- 1 red bell pepper, cut into strips
- 6 ounces snow peas
- 4 green onions, chopped
- 1 teaspoon sesame oil
- 1 (8 ounce) can bamboo shoots
- Whisk together soy sauce, brown sugar and cornstarch. Add ginger, garlic and red pepper flakes.
- Cut chops into thin strips and add to soy sauce mixture. Toss to coat, cover and refrigerate for at least 15 minutes.
- Cook rice according to package directions. Set aside.
- Heat 1/2 tsp sesame oil in large skillet or wok, over high heat. Remove pork from marinade & add to skillet, reserving marinade. Stir fry 1-2 minutes or until no longer pink. Remove from skillet with slotted spoon & keep warm.
- Add remaining sesame oil to skillet. Add bell pepper, snow peas and green onions. Stir fry 2-3 minutes.
- Return pork to skillet & stir in reserved marinade and bamboo shoots. Bring to a boil & cook 1 minute or until sauce has thickened.
- Serve over hot rice.
Join The Conversation
Simple and delicious! You could easily add mushrooms to this, and I usually use yellow onion instead of green onion simply because I have them on hand more often, to no detriment. Snow peas work fine instead of snap peas and give more of a crunch, but I prefer using snow peas as listed here. All this to say, super versatile and easy to make in a pinch with whatever you have on hand. I'm sure even beef, chicken, or tofu would work with this, though I haven't tried it.