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Teriyaki Pork Chop Stir-Fry in a White Bowl

3-Step Teriyaki Pork Chop Stir-Fry

A 20-minute teriyaki pork chop stir-fry with a homemade soy, brown sugar and vinegar marinade (no preservatives), quick-seared pork and whatever vegetables you have on hand, served over rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

Teriyaki marinade
  • 1 cup soy sauce
  • 1/2 cup water
  • 3/4 cup brown sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon vegetable oil
Stir-fry
  • 4 boneless pork chops about 1 1/2 lb, sliced thin
  • 1 tablespoon oil for the wok
  • 3 cups vegetables pole beans, broccoli, asparagus, onions, carrots - anything goes
  • cooked rice for serving

Method
 

  1. Whisk the soy sauce, water, brown sugar, vinegar and oil until the sugar dissolves. Pour your desired amount over the sliced pork in a bowl or zip-top bag and marinate at least 2 hours. Reserve the rest for cooking and dipping.
  2. Heat a tablespoon of oil in a wok or large sauté pan over medium-high heat. Stir-fry the pork 3-4 minutes, then remove to a bowl right away so it does not overcook. Never eat marinade that touched raw meat unless it has been cooked.
  3. Add a little more oil or reserved marinade to the wok and stir-fry the vegetables just until tender. In the last minute, return the pork and toss together. Serve over rice.

Notes

The marinade makes enough for two meals; divide it and freeze half. Marinate in the morning for an easy dinner.