Saturday, April 25, 2020

Teriyaki Pork Stir Fry

When we made chicken stir-fry a week ago, Bev said she loved it and wanted to have again soon so we decided stir fry would be a good weekly meal to provide for our friends with the invalid son.  But for this meal, Bev wanted to use pork so I went for an online search and found a recipe for Teriyaki Pork that didn’t require buying any special ingredients.  It came from Dinner At The Zoo and I adjusted the ingredients list a little and used some frozen vegetables we had on hand and I changed the directions around.  You can click on the link for the original recipe and more good pics like this one.

Teriyaki Pork Stir Fry - Adapted from Dinner At The Zoo

1/3 cup soy sauce
5/8 cup water
4 tablespoons brown sugar
1¼ tablespoon honey
1¼ teaspoon toasted sesame oil
2½ tablespoon cornstarch
2½ tablespoons cold water
1 tablespoon vegetable oil divided use
1½ cup broccoli florets (thawed from frozen)
¾ cup carrots thinly sliced
1 cup bell peppers (thawed from frozen)
½ can bamboo shoots (Larry addition)
½ can water chestnuts (Larry addition)
1 pound pork tenderloin cut into 1 inch pieces or thinly sliced
1 teaspoon ginger minced
2 teaspoons garlic minced
1 tablespoon sesame seeds
salt and pepper to taste

1. While the wok is heating up, make the sauce. Place the soy sauce, water, brown sugar, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes then bring to a boil.
2. Mix the cornstarch with the cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
3. Heat 1 teaspoon of the oil in a large wok over medium high heat. Add the carrots and cook for about 3 minutes then add the bamboo shoots, water chestnuts, thawed broccoli and peppers, and cook for a few more minutes until softened and lightly browned. Season to taste with salt and pepper.
4. Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.
5. Add the remaining 2 teaspoons of oil to the pan. Add the pork, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.
6. Add the garlic and ginger to the pan and cook for 30 seconds.
7. Add the vegetables back to the pan with the pork. Pour in the sauce and toss to coat. Sprinkle with sesame seeds, then serve.

We made up the dish for our friends and after we delivered it and came home, I made ours and this is my bowl of basmati rice topped with the stir fry.

We all thought it was very good, but I wish I had run the jiccard over the meat to get it more tender.  The frozen broccoli worked fine but the peppers were a little soft. 

We installed a tray under our feeder to catch the hulls that fall onto the patio 10' below but not to be deterred, the doves that are normally feed on the patio to get any spilled seeds have just moved up to the tray.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


4/16/20 event date


  1. Larry, We hadn't considered stir fry while here in captivity... Great idea! Like your dove feeder. At our house they have to pick off what the other birds spill on the ground and the competition with the squirrels can be fierce! Stay Safe and Take Care, Big Daddy Dave

  2. Squirrels aren't raiding your bird feeder? They're everywhere here. I've made lots of stir fry. It seems better than saying, "I'm just putting everything in the frying pan; shut up and eat." ;-)

  3. Well, I know what we're having for dinner sometime this week. Yum! Since I can't go running around with my camera, I find myself spending more time in the kitchen experimenting. Fingers crossed I won't need a larger waistband when these travel restrictions are lifted. LOL


I appreciate and enjoy your comments