Pin this There's something about the sizzle of pork hitting a hot wok that instantly puts me in a good mood. My neighbor once handed me a container of homemade teriyaki sauce after a garden chat, and I've been obsessed with recreating that glossy, caramelized perfection ever since. The first time I nailed it, the kitchen smelled like sweet soy and ginger for hours, and I couldn't stop myself from making it again the very next week. Now it's my go-to when I'm short on time but want something that tastes like I actually tried.
I made this for my sister on a random Tuesday night when she dropped by unannounced, and watching her eyes light up at that first bite reminded me why I love cooking. She asked for the recipe immediately, but what stuck with me was how something so simple could feel like a gift. Now whenever she visits, this is the first thing she hopes I'll make.
Ingredients
- Pork tenderloin, thinly sliced (450 g): Slicing it thin is the secret to keeping it tender and letting it cook fast enough that it doesn't dry out.
- Red bell pepper, sliced into strips: Red peppers are sweeter than green, and they add a pop of color that makes the dish look restaurant-quality.
- Snap peas (1 cup): These stay crisp even after cooking, which is exactly the texture contrast you want.
- Carrot, julienned: Julienning takes a minute longer but makes them cook evenly and look elegant on the plate.
- Green onions, sliced (3): Add half during cooking for flavor and save the rest as garnish for a fresh finish.
- Garlic and ginger (2 cloves and 1 tsp): These aromatics hit the pan for just 30 seconds—any longer and they burn, losing all their magic.
- Low-sodium soy sauce (60 ml): Low-sodium lets the other flavors shine and keeps you from oversalting everything.
- Mirin or sweet rice wine (60 ml): This is what makes the sauce glossy and gives it that authentic depth; don't skip it.
- Brown sugar or honey (2 tbsp): Either works, though honey dissolves a bit differently, so stir it in well.
- Rice vinegar (1 tbsp): This small amount balances the sweetness and keeps the sauce from tasting one-dimensional.
- Cornstarch (1 tbsp): Mixed with cold water, this thickens the sauce into that irresistible glaze.
- Sesame oil (1 tsp): Just a touch adds nutty richness without overpowering everything else.
- Vegetable oil (2 tbsp): Use an oil with a high smoke point so your wok can get truly hot.
- Toasted sesame seeds and extra green onions (optional garnish): These finishing touches add texture and a final pop of fresh flavor.
Instructions
- Make the sauce first:
- Whisk together soy sauce, mirin, brown sugar, rice vinegar, cornstarch, water, and sesame oil in a small bowl. I always whisk the cornstarch in really well so there are no lumps hiding at the bottom, otherwise you'll get little pockets of starchy grit in your sauce.
- Get your pan screaming hot:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers and just barely smokes. This is when you know it's ready for the pork.
- Brown the pork quickly:
- Add pork slices and stir-fry for 3–4 minutes until the edges are golden and it's just cooked through. Don't crowd the pan; if you do, it'll steam instead of sear, and you'll lose that caramelized flavor.
- Set the pork aside:
- Transfer it to a clean plate so it doesn't overcook while you're working on the vegetables.
- Fry the vegetables:
- Add the remaining oil to the same pan, then throw in bell pepper, snap peas, and carrot. Stir-fry for 2–3 minutes until they're bright and crisp-tender—this is the texture you want, not soft and mushy.
- Add the aromatics:
- Toss in garlic, ginger, and half the green onions, then stir constantly for just 30 seconds until the kitchen smells incredible. This quick cook keeps them fragrant without turning bitter.
- Bring it together:
- Return the pork to the pan, give the teriyaki sauce a quick stir (the cornstarch settles), and pour it over everything. Toss constantly for 1–2 minutes until the sauce thickens and coats every piece like a glossy blanket.
- Finish and serve:
- Remove from heat, scatter sesame seeds and extra green onions on top, and serve immediately over steamed rice or noodles while it's still hot and the sauce is at its shiniest.
Pin this The best part about this dish is how it transforms a quiet weeknight into something that feels a little bit special. My son once asked if we were going to a restaurant, not realizing I'd made it in our own kitchen, and that's when I knew this was a keeper.
Why This Dish Works Every Single Time
The secret is balance—sweet, salty, tangy, and nutty all working together without any single flavor shouting over the others. The cornstarch in the sauce is the unsung hero; it thickens everything just enough that it clings to every vegetable and piece of pork instead of pooling at the bottom of the pan. I've learned that the order matters too: proteins first, vegetables second, aromatics last, sauce at the end. This sequence keeps everything tasting fresh and prevents overcooking.
Customizing Without Losing the Magic
The beauty of stir-fries is that they're forgiving once you understand the core technique. Swap the pork for chicken breasts cut into similar-sized pieces, or use firm tofu if you want to go vegetarian—just adjust the cooking time slightly since tofu doesn't need as long as meat. Broccoli florets, mushrooms, and bok choy are all fantastic additions; just add them at the same time as the other vegetables so everything finishes together. For a gluten-free version, swap the soy sauce for tamari, which tastes nearly identical but has no wheat.
The Little Things That Make the Difference
I've found that prep work is everything with stir-fries—have everything sliced, minced, and ready to go before you heat the wok. The actual cooking happens so fast that stopping mid-way to chop something breaks the momentum. Room temperature ingredients cook more evenly than cold ones straight from the fridge, so pull everything out a few minutes early if you have time. And always taste the sauce before it goes into the pan; if it seems too sweet, add a splash more vinegar, and if it's too salty, add a bit of water.
- Use a wok or the widest skillet you have so vegetables cook evenly without piling on top of each other.
- Sesame seeds burn quickly, so add them right before serving rather than cooking them in the sauce.
- Leftovers keep for three days in the fridge and taste just as good cold or reheated over rice.
Pin this This recipe has become my answer to the question "what should we make for dinner?" because it's quick, reliable, and makes people happy. There's something deeply satisfying about a meal that tastes like you spent hours in the kitchen when you really spent 30 minutes.
Recipe Questions
- → What cut of pork works best for this stir-fry?
Thinly sliced pork tenderloin is ideal for quick, even cooking and tender texture.
- → Can other vegetables be added?
Yes, broccoli, mushrooms, or bok choy make great additions to increase variety and nutrients.
- → How do I thicken the sauce properly?
Mix cornstarch with cold water before adding to ensure the sauce thickens evenly without lumps.
- → What can I use if I need a gluten-free alternative?
Substitute soy sauce with tamari for a gluten-free option without sacrificing flavor.
- → How is the dish best served?
Serve immediately over steamed rice or noodles to enjoy the full flavors and textures.