Stir-Fry: Spicy Pork Teriyaki

A regular here a good Stir-fry.

Stir-fries are a great way to get a good amount of protein and veggies in. This pineapple pork teriyaki yields over 30 grams of protein per serving and is loaded with my go-to veggies. You can prep the pork and veggies, and make the teriyaki stir-fry sauce in advance so whipping this up is a breeze. Because there’s only something about the ease of a stir-fry meal on those nights that you only don’t feel like cooking.

If it was up to me, I would make stir-fry a few times a week.

To cook this Pineapple Pork Teriyaki Stir-Fry Set out:

for the marinade:

• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• baking soda – Works as a tenderizer in the marinade.
• kosher salt – Enhances flavor.
• pork tenderloin – For this dish, gather 2 pounds.

for the stir-fry:

• avocado oil – Or use extra light olive oil.
• marinated pork – See above.
• red bell pepper – Adds a pop of color, texture and subtle sweetness.
• carrots – Lends color, flavor and crunchy texture.
• pineapple – For color and flavor-packed sweetness.
• snow peas – Adds a pop of green and crunchy texture.
• green onion – Gives subtle onion flavor.
• teriyaki sauce – For this method I used the spicy version by using sambal oelek. However use whichever sauce you prefer!

Marinate The Pork:

In a bowl, measure and add 1teaspoon garlic powder, 1 teaspoon baking soda and 1/2 teaspoon kosher salt.

Pour in 2 tablespoons low-sodium soy.

Stir well to combine. It should foam up a bit

Toss in 2 pounds of pork tenderloin that has been cut into 1-inch pieces.

Toss well to coat and set off to the side to prep veggies and preheat your wok.

Make The Stir-Fry:

Preheat your wok on high to medium-high and add in 3 tablespoon of avocado oil.

For a spicier pineapple pork stir-fry, add in 1 tablespoon of sabal oelek or sriracha to the teriyaki sauce.

Add in the pork (work in batches if your pan is smaller) in an even layer.

Let cook 2 to 3 minutes before flipping and continuing to brown until fully cooked. Once cooked, transfer to a clean plate.

Next, add the 1 chopped red bell pepper, 6 ounces sliced carrots and 8 ounces each snow peas and diced fresh pineapple.

Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.

Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces (reserving the sliced dark green parts for serving). Stir-fry for 1 to 2 minutes.

Add the pork back into the wok.

And pour in the teriyaki sauce.

Continue to stir and allow the sauce to bubble and thicken.

That’s it!

Serve the Pineapple Pork Teriyaki stir-fry over your go-to white, brown or cauliflower rice, and then drizzle it all with extra sauce. Sprinkle with the reserved green onions.

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Enjoy! And if you give this dish a try, let me know! Snap a photo and tag me on twitter or instagram!