Teriyaki Pork Stir Fry Recipe

Ingredients

• 454 g (1 lb)pork loin chops, cut into bite-sized pieces
• 60 ml (¼ cup)soy sauce
• 60 ml (¼ cup)rice cooking wine
• 1 tbspbrown sugar or honey
• 1 tbspcornflour
• 2 tbsp, dividedcooking oil
• 1 tspfresh ginger, thinly sliced
• 4 clovesgarlic, roughly chopped
• 1onion, sliced
• 2bell peppers, any colour, deseeded and sliced

Instructions

1. 1

   Marinate the pork

   In a mixing bowl, combine the pork with the soy sauce, rice cooking wine, brown sugar and cornflour. Mix well and leave to marinate for at least 30 minutes, or up to overnight.

2. 2

   Cook the pork

   Heat 1 tbsp of the cooking oil in a wok or frying pan over a medium-high heat. Add the garlic, ginger, pork and marinade. Stir-fry for about 3 minutes, until the pork is mostly browned. Remove it from the pan and set aside.

3. 3

   Cook the vegetables

   Add the remaining 1 tbsp of oil to the pan. Add the onion and peppers, then stir-fry for about 3 minutes, until tender and the onion has turned translucent.

4. 4

   Combine and finish

   Return the pork and sauce to the pan. Add a pinch of sugar and salt to taste. Stir-fry for another 2–3 minutes, until the pork is cooked through and the vegetables are tender.

5. 5

   Serve hot

   Remove the pan from the heat and serve the stir-fry hot with steamed rice.

What is teriyaki pork stir-fry?

Teriyaki is associated with Japanese cooking and a glossy, sweet-savoury style of seasoning. This home-style version uses soy sauce, rice cooking wine and sugar to coat bite-sized pork, with ginger and garlic adding aromatic flavour.

Pork loin cooks quickly, while onion and peppers bring sweetness and crunch. Marinating the meat first helps the sauce cling and gives it a head start on flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 402 calories, 32g protein, 17g carbs, 20g fat.

The pork supplies most of the protein, while the rice cooking wine, sugar and vegetables contribute carbohydrates. Oil and pork account for much of the fat, and soy sauce contributes sodium. Serve with a measured portion of steamed rice and add extra vegetables if you want more volume on the plate.

The marinade and pork

Pork loin: cut the chops into pieces of similar size so they cook at roughly the same rate. The lean meat is best cooked just until done to help keep it tender.

Marinade: mix the soy sauce, rice cooking wine, sugar and cornflour thoroughly around the pork. Give it at least 30 minutes to marinate, or refrigerate it overnight if preparing ahead.

Cook in stages

First fry: cook the garlic, ginger and pork with the marinade for about 3 minutes, until the pork is mostly browned, then take it out of the pan. This lets the vegetables cook separately rather than crowding the pan.

Vegetables: stir-fry the onion and peppers in the remaining oil for about 3 minutes. Look for softened peppers and translucent onion, while keeping some texture.

Finish and check doneness

Final toss: return the pork and sauce to the pan and stir-fry for 2–3 minutes more. The pork should be cooked through and the vegetables tender; avoid leaving the mixture over the heat longer than needed.

Sauce: stir well as the ingredients come together so the marinade coats the pork and vegetables. Taste at the end and add the recipe’s pinch of sugar and salt to taste.

Timing and preparation

The listed total time is 45 minutes, including the minimum 30-minute marinating period. If marinating overnight, keep the pork covered in the fridge and cook it when ready.

Slice the onion and peppers and chop the garlic before heating the pan. Stir-frying moves quickly, so having everything ready makes it easier to keep the pork and vegetables from overcooking.

What to serve with it

Steamed rice is the suggested accompaniment and soaks up the savoury sauce. Start the rice while the pork marinates so it is ready when the stir-fry is finished.

For a fuller plate, serve with an additional vegetable side. Keep the portions of rice and stir-fry in proportion to suit your appetite.

Recipe notes & tips

• Cut the pork into evenly sized pieces for more consistent cooking.
• Marinate for at least 30 minutes, or refrigerate overnight for advance preparation.
• Have the vegetables and aromatics ready before you start stir-frying.
• Use a wok or a wide frying pan so the ingredients have room to cook.
• Serve as soon as the pork is cooked through and the vegetables are tender.

Variations

• Choose honey: use it instead of brown sugar for the alternative sweetener listed.
• Mix the peppers: combine different colours for variety in the finished dish.
• Add more ginger: increase the sliced ginger for a stronger aromatic note.
• Serve with noodles: offer cooked noodles instead of the suggested steamed rice.
• Adjust the vegetables: use more onion or peppers while keeping the same stir-fry method.

Common mistakes to avoid

• Skipping the marinade: the pork needs at least 30 minutes in the mixture, so allow time before cooking.
• Crowding the pan: use a roomy wok or frying pan so the ingredients can stir-fry rather than steam.
• Overcooking the pork: remove it once mostly browned, then return it for the final 2–3 minutes.
• Cooking the vegetables too long: take them through the initial 3-minute stir-fry and finish them with the pork.
• Adding everything at once: cook the pork and vegetables in separate stages, as directed, for better control.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a frying pan until steaming hot throughout, stirring so the pork and vegetables warm evenly.

Frequently asked questions