I hope that I’m not the only person who runs out of fresh produce! Life gets busy, meals get eaten, and the produce aisle in our local grocery store seems like a distant fantasy. While teriyaki tastes better when made with fresh garlic, fresh onions, and fresh ginger, some times the best I can do it pull things out of the pantry and freezer. This is a recipe for such a day.
I try to keep an accurate list of what is in my chest freezer. Not only does it make meal planning simpler, but prevents items from disappearing into the abyss, until freezer burn consumes them. I even have a diagram of the freezer so I know precisely where to find items, or where to add things after shopping. Yes, it is a serious disease, but not fatal. 🤣
You get the idea…..
Fresh produce is precisely that —— FRESH. When I haven’t seen the inside of a grocery store in 10 days, I want meals that taste fresh, even though they aren’t exactly “fresh”. And frozen stir-fry vegetables taste just as good as if I had spent time peeling and chopping fresh veggies.
Pork tenderloins frequently go on sale at our local grocery store. I literally buy them by the dozen and toss them into the freezer. They defrost quickly and are versatile. My favorite way to serve pork tenderloin is by slicing them into medallions and frying in a skillet. This teriyaki pork stir fry made with either fresh ingredients, or items from the pantry, is the other favorite.
My pantry is usually well-stocked, because I have a ridiculous fear of not having anything to make for dinner. To pull a pork tenderloin and stir fry veggies out of the freezer is a simple act. Pulling together this stir fry sauce is just as simple. And just as quick. Cook up a pot of jasmine rice, or cauliflower rice, and you’ve got an easy, simple meal that tastes great.
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Teriyaki Pork Stir Fry Made With Pantry Ingredients
- Total Time: 20 minutes
- Yield: 4 1x
Description
Pull ingredients from the freezer and pantry for this tasty, quick meal
Ingredients
2 Tbsp oil
1 pound pork tenderloin
1 large bag frozen stir fry vegetables
For the sauce:
1/2 cup gluten free tamari sauce, or soy sauce
1/4 cup brown sugar
2 Tbsp miri, saki, wine, or whiskey — whatever you have on hand
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
3 tsp corn starch
1/4 cup cold water
Instructions
Combine tamari sauce, brown sugar, whiskey, ginger, garlic and onion powders in small pan. Bring to a gentle boil, whisking frequently, and simmer for 2-3 minutes. Combine corn starch with cold water, then stir into sauce. Cook until thickened. Remove from heat and set aside.
Cut pork into bite-sized pieces. In a large frying pan (or wok) heat oil. Sauté the pork over medium-high heat in about half of the sauce, until cooked through. Add vegetables and remaining sauce, cooking to desired doneness. (We like vegetables with a little crunch.)
Serve over rice or cauliflower rice.
Notes
Broth or additional water can be added instead of alcohol.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: entrée
- Method: stir fry
- Cuisine: asian
