Stir fry is a dinner staple in our house, and I’m guessing it may be in yours as well! Making stir fry is a quick way to produce a nutritious dinner full of the perfect mix of flavorful meat and veggies. Pork tenderloin is perfect for stir fry – it’s easy to cube, lean, and cooks fast. This recipe calls for our marinated Mandarin Teriyaki Pork Tenderloins to bring flavor to the dish without having to marinate pork at home. If you do not have one of our marinated pork tenderloins, you can use a plain pork tenderloin, or toss a pork tenderloin in your favorite Asian marinade before using it in the recipe. Let us know what you think in the comments – we hope you like it!
- 2 LGCM Mandarin Teriyaki Pork Tenderloin (cut into ~1″ cubes)
- 3 Tbsp Vegetable Oil (divided)
- 1/2 cup Soy Vey Teriyaki Marinade (or your favorite teriyaki marinade)
- 1 can Baby Corn (drained)
- 1 can Water Chestnuts (drained)
- 1 cup Baby Carrots (sliced)
- 1 cup Broccoli
- 1 Red Pepper (sliced)
- Green Onion (for serving)
- Sesame Seeds (for serving)
- Rice (for serving)
Add 2 tbsp. of vegetable oil to a medium skillet and heat to medium high heat. Add the cubed pork tenderloin, and cook for about 6 minutes, stirring every few minutes to brown on every side. Remove from pan once cooked.
In another skillet, heat the remaining tbsp. of vegetable oil to medium heat. Pour all of the vegetables in a bowl, and add the Soy Vey teriyaki sauce. Toss to combine. Pour the vegetables in the hot pan, and cook for about 8 minutes, stirring every 2 minutes, until all the vegetables are softened.
Serve the vegetables and pork together over rice. Garnish with green onion and sesame seeds. Drizzle more teriyaki sauce over the dish if desired. Enjoyed!