Spicy Teriyaki Pork Stir-Fry

By ebdonahue

Ingredients

• 2 pounds Bone-in Center Cut Pork Loin Chop, bone removed and diced into 1" pieces
• 2 Egg Whites
• 4 tablespoons Cornstarch
• Kosher Salt and Black Pepper
• 1 tablespoon Olive Oil
• 2 whole carrots, sliced
• 1/4 cup Green Bell Pepper, diced
• 1/4 cup Yellow Bell Pepper, diced
• 1 medium Yellow Onion, diced
• 1/4 cup sliced Green Onions, plus more for garnish
• 1 cup Homemade Teriyaki Sauce
• 1-1/2 teaspoons Chili Paste {like Sambal Oelek}
• 1 cup Fresh Pineapple Chunks {not canned!}
• 4 cups cooked Rice of your choice
• Homemade Teriyaki Sauce
• YIELD: 2 cups PREP TIME: 10 minutes TOTAL TIME: 15
• 2 cloves Fresh Garlic, smashed, peeled and roughly chopped
• 1 to 2 tablespoons Fresh Ginger, peeled and roughly chopped {or 1/2 tablespoon Ground Ginger}
• 1/4 cup Dark Brown Sugar
• 1/2 cup Tamari
• 1/2 tablespoon Dry Mustard
• 1/4 teaspoon White Pepper
• 2 cups Pineapple Juice

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from simplyscratch.com

Preparation

Step 1

It takes exactly 45 minutes for me to make brown rice in my rice cooker and that is exactly enough time to whip this entire dish up. So I start that first and then move on to making the stir-fry.

In a large bowl whisk together the egg whites and cornstarch. Add in the pork pieces, season with a couple pinches of kosher salt and a generous pinch of black pepper. Toss the pork in the egg white/cornstarch mixture and set off to the side.

In a large skillet over medium-high heat, add in the sliced carrots, diced peppers and onion. Stir and cook for 5-8 minutes. Remove the vegetables to a plate when they are slightly softened yet still firm.

Add in the pork and cook, undisturbed, for 4 minutes. Reduce the temperature to medium. Turn the pork and continue to cook for 10-12 minutes or until the pork is fully cooked.

Add the vegetables back into the skillet along with the green onions, a cup of the homemade teriyaki sauce {refrigerate the rest for another occasion} and a teaspoon and a half of the chili paste. Stir and let the sauce come up to a simmer.

Once the sauce has reduced a little bit add in the fresh pineapple, stir and heat those through.

Serve the spicy teriyaki pork over rice and spoon a little of the sauce over top. Sprinkle with green onions and enjoy!

Homemade Teriyaki Sauce

Place the chopped garlic and ginger in a blender or food processor and pulse.
Add the brown sugar, tamari, dry mustard and white pepper into the food processor with the garlic and ginger and pulse until combined and the sugar is dissolved.

Pour the tamari/garlic/ginger mixture into a large jar and add in the juice. Shake and store in the fridge for a month {may be longer!}.

Note: Soy sauce can be used, but to keep this gluten free use tamari.
Also white grape juice can be substituted if in a pinch!