Stir-Fried Pork
Submitted by pinni
Thin pork strips stir-fried with teriyaki sauce, red pepper flakes, and crisp-tender mixed vegetables in a tangy cornstarch glaze. A no-fuss weeknight dinner ready in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
25 minSometimes you just need dinner on the table fast, no grocery run, no recipe that reads like a novel.
This stir-fry is exactly that. Thin strips of boneless pork get a quick toss in teriyaki sauce with a pinch of red pepper heat, then seared in a hot skillet until just cooked through.
Mixed vegetables go in next and stay crisp-tender, then everything gets pulled together with a tangy sauce of teriyaki, vinegar, and cornstarch that coats without being heavy.
Twenty-five minutes, one skillet, four servings. That’s the whole pitch.
Pro Tips
- Slice the pork as thin as you can. Partially freezing it for 15 minutes firms it up and makes clean, even cuts much easier.
- Use whatever vegetables you have on hand. Broccoli, snap peas, carrots, bell peppers, or a frozen stir-fry mix all work here.
- Cook the pork and vegetables separately so the pork gets properly seared instead of steaming in vegetable moisture.
- The vinegar in the sauce adds a bright, tangy edge that keeps the teriyaki from tasting too sweet. Don’t leave it out.
Ingredients
Directions
Combine pork, the 1 tablespoon teriyaki sauce and red pepper, set aside.
Combine the cornstarch, the 2 tablespoons teriyaki sauce, vinegar and water, set aside.
Heat 1 tablespoon oil in a wok or large skillet over medium high heat.
Stir fry pork mixture until pork is no longer pink, about 2 min.
Remove. Add 1 tablespoon oil to wok or skillet; stir fry the vegetables until crisp-tender.
Add cornstarch mixture, pork and salt; stir fry until mixture boils, about 2 minutes.
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