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–+ servings
Teriyaki Pork Stir Fry on a blue patterned plate
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5 from 7 votes

Teriyaki Pork Stir Fry

Quick and easy to prepare and packed with flavour, this 15-minute Teriyaki Pork Stir Fry recipe is a great weeknight meal.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Allergen: Gluten, Sesame, Soya
Servings: 2 people
Calories: 593kcal
Author: Dannii Martin

Ingredients

  • 220 g of Pork steaks
  • 3 tablespoon of Low salt soy sauce
  • 1 tablespoon of Tomato puree
  • 2 tablespoon of Honey
  • 2 Garlic clove crushed
  • 30 g of Fresh ginger grated
  • 1 pinch of Chilli flakes optional
  • 1 teaspoon of Sesame oil
  • 1 head of Chinese leaf shredded
  • 6 Baby corn diced
  • 1 Carrot cut in the thin strips
  • 1 Red bell pepper diced
  • 1 Red onion diced
  • 250 g of Ready cooked rice
  • 2 Spring onion (Scallion) sliced
UK Metric Measures - US Customary Measures

Instructions

  • In a bowl, mix together 3 tbsp of Low salt soy sauce, 2 tbsp of Honey, 1 tbsp of Tomato puree, 2 Garlic clove and 30 g of Fresh ginger.
  • Put 220 g of 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 tsp of Sesame oil in a large pan and add 1 head of 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 of 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 of Chilli flakes (optional).

Notes

  • Add a little bit of extra sweetness to this dish by throwing in a small can of pineapple chunks at the same time as the rice.
  • If you don't want to use pork, use grilled chicken breast or add some king prawns or tofu to the pan with the rice.
  • You can swap the rice for cooked noodles too.
  • Get creative with the vegetables and use whatever you have on hand. This dish is a great way to use up vegetables to reduce food waste.

Nutrition

Serving: 1portion | Calories: 593kcal | Carbohydrates: 93g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 1179mg | Potassium: 1993mg | Fiber: 9g | Sugar: 32g | Vitamin A: 25985IU | Vitamin C: 277.8mg | Calcium: 493mg | Iron: 6.1mg

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