Teriyaki Pork Stir Fry
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2 people
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Calories
593 kcal
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Course
Main Course, Lunch
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Cuisine
Japanese
Teriyaki Pork Stir Fry
Description
The key component is the pork steak, grilled after being coated in a sauce blending low-salt soy sauce, honey, tomato puree, garlic, and fresh grated ginger. The pork is cooked until no longer pink, ensuring tenderness and flavor. Meanwhile, the vegetables are sautéed in sesame oil to retain a slight crunch and natural sweetness, offering balance to the rich pork.
The cooked rice added to the vegetables soaks up remaining sauce, melding flavors and creating a cohesive stir fry base. The final assembly places sliced pork atop the rice and vegetables, garnished with spring onions and optional chili flakes, adding freshness and mild heat contrast.
This stir fry works well as a balanced meal combining protein, vegetables, and carbs, suitable for weekday dinners or lunch. Variations can be made by substituting chicken or prawns, changing vegetables, or using noodles instead of rice as preferred.
Adding pineapple chunks during stir-frying can increase sweetness and add moisture. Leftovers reheat well, and the recipe is flexible to include different vegetables on hand to reduce waste.
Ingredients
- 220 g pork steak
- 3 tablespoon soy sauce low salt
- 1 tablespoon tomato puree
- 2 tablespoon honey
- 2 garlic crushed, clove
- 30 g ginger grated, fresh
- 1 pinch chili flakes optional
- 1 teaspoon sesame oil
- 1 head chinese cabbage shredded
- 6 baby corn diced
- 1 carrot cut in the thin strips
- 1 red bell pepper diced
- 1 red onion diced
- 250 g cooked rice ready
- 2 spring onion sliced, aka scallion
Instructions
- In a bowl, mix together 3 tablespoon Low salt soy sauce, 2 tablespoon Honey, 1 tablespoon Tomato puree, 2 Garlic clove and 30 g Fresh ginger.
- Put 220 g Pork steaks onto a baking tray and pour the sauce over them. Put them under the grill and cook for 6-8 minutes each side, until the pork is no longer pink in the middle.
- Meanwhile, heat 1 teaspoon Sesame oil in a large pan and add 1 head Chinese leaf, 1 Carrot, 6 Baby corn, 1 Red bell pepper and 1 Red onion and gently cook for 3-4 minutes.
- Add 250 g Ready cooked rice and stir and cook for a further 2 minutes.
- Add any remaining sauce to the pan and mix well.
- Serve the rice and vegetables on a plate and then slice the cooked pork and place on top. Sprinkle with 2 Spring onion (Scallion) (chopped) and 1 pinch Chilli flakes (optional).
Notes
- Incorporate pineapple chunks with the rice for extra sweetness and moisture.
- Swap pork for grilled chicken breast, king prawns, or tofu for variety.
- Cooked noodles can replace rice if desired.
- Use any vegetables available to customize and reduce food waste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 593kcal | 30% |
| Carbohydrates | 93g | 31% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 66mg | 22% |
| Sodium | 1179mg | 49% |
| Potassium | 1993mg | 42% |
| Fiber | 9g | 36% |
| Sugar | 32g | 64% |
| Vitamin A | 25985IU | 520% |
| Vitamin C | 277.8mg | 309% |
| Calcium | 493mg | 49% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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