In our house, we try to alternate protein sources. For example, we may have beef one night, then pork, then fish, then chicken, and so on. We try not to have the same type of protein two nights in a row. The downside of this, is you can start to sort of get a recipe rut. Pork in particular is just one of those proteins I don’t know many recipes for—I mean you can only eat bbqed pork, pork pasta, pork dirty rice, or pork gravy so many times before you’re just bored. So, one night I decided to try making my easy stir fry recipe, which I usually use beef in, with pork. The result was amazing. The pork came out so much more tender than the beef ever did, and my favorite part, this teriyaki pork stir fry recipe is exceptionally easy and mostly hands-free. It’s the sort of recipe where you just throw some stuff in a pan, let it cook awhile, then eat. The combo effect of tasty and simply made this teriyaki pork stir fry become a regular in our recipe rotation.
Teriyaki pork stir fry recipe Ingredients:
1 lb. pork shoulder (Any slightly fattier cut will work, though leaner cuts like pork chop may come out less moist)
2 cups Mr. Yoshida’s Sweet Teriyaki Sauce (you may need a little more or less depending on how many veggies you use)
1 bag Stir fry vegetables (You can also use fresh of course.)
½ cup uncooked rice per person (remember, for every 1 cup rice use 2 cups water for cooking)
Teriyaki pork stir fry recipe Instructions:
Chop the pork shoulder steaks into small cubes and cook through in an oiled wok. You may season as desired. I use minced garlic, fresh chopped onion, pepper and salt. Once brown, add sufficient teriyaki sauce to cover the meat, then add about 1/2 as much water (Example, if you added 2 cups sauce, add 1 cup water). Allow to simmer until the meat is tender and falling apart (usually about 30-45 minutes). Stir in vegetables until coated, cover, and allow to cook until veggies are tender.
Serve over rice.