Pork Teriyaki Stir-fry with Jasmine Rice

Pork Teriyaki Stir-fry with Jasmine Rice
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 1 lb

    boneless pork chops

  • 1/4 cup
    (60 mL)


  • 3 Tbsp.
    (45 mL)

    canola oil

  • 1

    medium onion, sliced thin

  • 1

    red pepper, julienned

  • 1/2 cup
    (125 mL)

    teriyaki-style stir-fry sauce

  • jasmine rice as required


Cook the jasmine rice according to package instructions for four servings.

Cut pork chops into strips and dredge with cornstarch, shaking off excess.

Heat half the oil in a hot wok over medium high heat.

Add pork strips and brown on all sides. Remove and set aside.

Pour remaining oil into the wok and stir-fry onion and pepper over medium-high heat for 3 - 4 minutes.

Add reserved pork and sauce.

Bring sauce to a boil and serve immediately with hot rice.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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