Pork Tenderloin Stir Fry with Teriyaki Sauce

Teriyaki sauce is a common condiment and easily purchased in bottles, but making your own requires only pantry and refrigerator ingredients. And this way, you can control the fine-tuning of the flavors and texture. This teriyaki sauce is great with meaty, flaky fish and asparagus, mushrooms and/or tofu with leeks, chicken with leeks or scallions, beef and broccoli—on and on. The sauce keeps for weeks in the fridge and is easy to make in large batches if stir-fry is a popular or frequent dinner request.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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Teriyaki Sauce:

About 1/2 cup tamari (gluten-free soy sauce)

About 1/4 cup water

3 tablespoons light brown sugar

2 tablespoons mirin

1 inch ginger root, grated

2 cloves garlic, grated

1/2 tablespoon cornstarch


One 1- to 1 1/4-pound pork tenderloin (thinly sliced chicken, beef or firm tofu are options as well)

About 4 tablespoons neutral oil, such as peanut oil

Black pepper, white pepper and a little kosher salt

2 large leeks, trimmed, halved, cleaned and sliced 1/2 inch on bias

4 cloves garlic, sliced

2 red finger chiles or mild red frying finger peppers, halved, seeded and sliced on bias

3 to 4 thin 2- to 3-inch florets of broccolini or broccoli, optional

Cooked rice, for serving

Garnishes: Toasted sesame seeds, cilantro or shiso leaf, sliced or chopped


  1. For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
  2. For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
  3. Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.  
  4. Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
  5. Serve the teriyaki stir-fry with rice and garnishes of choice.