Pork Teriyaki Stir-Fry; Crispy pork with pineapple, carrots and pepper is. Way better than take-out. And having a jar of homemade teriyaki sauce in the fridge really makes this quick and easy dinner perfect for a busy work week!

Pork Teriyaki Stir-Fry l SimplyScratch.com

I hope you don’t mind me doing it again.

Stir-fry that is.

Because I’m on a little stir-fry kick that I can’t seem to shake. Not that I really want to or anything.

But really this whole obsession started when I got a rice cooker for Christmas.

rice cooker

Before this beloved appliance came into my life I couldn’t make decent rice to save my life. My rice was so bad I couldn’t tell if it was under-cooked or over-cooked… yeah I know. So when my husband said “finally Laurie, edible rice!” I started turning out rice dishes left and right. Overkill? Maybe.

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To make this Pork Teriyaki Stir-Fry recipe you’ll need a little bit of the homemade teriyaki sauce I posted yesterday. Along with that, you’ll need  pork {uh-duh}, rice, egg whites, olive oil, cornstarch, chili paste, pineapple, green onions, sliced carrots, diced peppers and yellow onion.

What is Teriyaki?

Technically, teriyaki is a Japanese cooking technique consisting of meat or seafood marinated in soy sauce and grilled. 

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The preparation for this recipe is a lot like the sesame chicken recipe, so the next few steps should look familiar. Crack two eggs and separate the yolks from the whites.

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In a large bowl whisk the whites a little…

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Add in the cornstarch, whisk until smooth and set aside for a moment.

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For the pork part, I like to use 2 pounds of center-cut loin chops. I have made this with a 2 pound pork tender loin before… and that works too!

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But I like these better. I bought these chops bone-in… because it’s cheaper…

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And because you get a tenderloin along with the chop. BOOM!

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Run a sharp knife carefully around the bone and discard it once you’re done.

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Cut the pork into strips and then into one inch pieces.

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Toss it into the cornstarch, season with a couple pinches of kosher salt a good pinch of black pepper. You know the drill!

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Stir well to coat every piece of pork.

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In a large skillet add a tablespoon of olive oil and heat on medium-high.

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Next, drop in the peppers, onions and carrots. Stir to coat in the oil and quickly cook for 5-8 minutes, allowing the vegetables to sweat, stirring occasionally until they soften but are still a little firm.

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And then transfer to a plate and set off to the side for a sec.

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Next, to the same pan, add in the coated pork pieces and let cook undisturbed for 3-4 minutes. Reduce the heat to medium and let the pork continue to cook and get golden, about 10-12 minutes depending on their size.

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Then add the vegetables back into the pan with the pork…

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Next add in the green onions and pour in a cup of the teriyaki sauce.

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Then for some heat add in a teaspoon and a half of chili paste. This adds a good amount of heat to the dish without it being overly spicy. Just enough to heat up the back of your mouth and warms your soul. 

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Lastly, add in the fresh pineapple chunks. The teriyaki soaked pineapple pieces are to die for.

This is my favorite part of the whole dish!

Pork Teriyaki Stir-Fry l SimplyScratch.com

Continue to stir and let this bubble away, heating up the pineapple.

Pork Teriyaki Stir-Fry l SimplyScratch.com

Finally, serve the pork teriyaki stir-fry over your favorite rice, and then drizzle it all with a little remaining sauce in the pan. Top with some fresh green onions.

There’s just something about the ease of a stir-fry meal on those nights that you just don’t feel like cooking and dirtying up every pan, bowl and spatula in the kitchen. I love them – I really, really do.

Now dig in.

Enjoy! And if you give this Spicy Pork Teriyaki Stir-fry recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Pork Teriyaki Stir-Fry l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 6 servings

Spicy Teriyaki Pork Stir-Fry

Having a jar of homemade teriyaki sauce in the fridge really makes this quick and easy dinner perfect for a busy work week!

Ingredients

  • 2 pounds bone-in center cut pork loin chop, bone removed and diced into 1" pieces
  • 2 egg whites
  • 4 tablespoons cornstarch
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 carrots, sliced
  • 1/4 cup green bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 1 medium yellow onion, diced
  • 1/4 cup sliced green onions, plus more for garnish
  • 1 cup teriyaki sauce
  • teaspoons chili paste, like sambal oelek
  • 1 cup fresh pineapple chunks
  • 3 cups cooked rice of your choice, (1/2 cup per serving)

Instructions 

  • It takes exactly 45 minutes for me to make brown rice in my rice cooker and that is exactly enough time to whip this entire dish up. So I start that first and then move on to making the stir-fry.
  • In a large bowl whisk together the egg whites and cornstarch. Add in the pork pieces, season with a couple pinches of kosher salt and a generous pinch of black pepper. Toss the pork in the egg white/cornstarch mixture and set off to the side.
  • In a large skillet over medium-high heat, add in the sliced carrots, diced peppers and onion. Stir and cook for 5-8 minutes. Remove the vegetables to a plate when they are slightly softened yet still firm.
  • Add in the pork and cook, undisturbed, for 4 minutes. Reduce the temperature to medium. Turn the pork and continue to cook for 10-12 minutes or until the pork is fully cooked.
  • Add the vegetables back into the skillet along with the green onions, a cup of the homemade teriyaki sauce {refrigerate the rest for another occasion} and a teaspoon and a half of the chili paste. Stir and let the sauce come up to a simmer.
  • Once the sauce has reduced a little bit add in the fresh pineapple, stir and heat those through.
  • Serve the spicy teriyaki pork over rice and spoon a little of the sauce over top. Sprinkle with green onions and enjoy!
Serving: 1g, Calories: 471kcal, Carbohydrates: 46g, Protein: 39g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 1947mg, Potassium: 897mg, Fiber: 2g, Sugar: 15g, Vitamin A: 3502IU, Vitamin C: 24mg, Calcium: 53mg, Iron: 2mg

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