Teriyaki Pork Rice Bowl

"As Aired On August 14, 2012 by Chef Bryan Woolley."
 
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Ready In:
50mins
Ingredients:
12
Serves:
4-6
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ingredients

  • 13 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch (plus corn starch to coat pork)
  • 2 lbs pork, cut into bite size pieces and lightly coated with corn starch
  • 2 cups assorted chopped vegetables (broccoli, carrots, water chestnuts, snow peas, etc.)
  • 1 tablespoon freshly minced ginger
  • 2 garlic cloves, minced
  • 4 cups cooked rice
  • cooking oil (vegetable, canola, peanut, etc.)
  • salt and pepper
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directions

  • In a small saucepan combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and bring to a boil to cook out the starch and allow mixture to thicken. Set aside to cool.
  • Heat a large wok or sauté pan on the stove and just enough cooking oil to lightly coat the wok or sauté pan. (about 2 teaspoons – 1 tbsp).
  • Sauté coated pork pieces in the wok or sauté pan until completely cooked. Remove and place on a paper towel to absorb any excess grease.
  • Transfer the freshly minced ginger, garlic, and vegetables to the wok or sauté pan and sauté for about 1 minute.
  • Transfer pork back to the wok and sauté until hot.
  • Serve over prepared rice, drizzle with teriyaki sauce and Enjoy! Serves 4-6 depending on portion sizes.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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