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Easy Teriyaki Stir-fry

1 lb Boneless meat (may use boneless chicken breast, Pork or beef steak); cut meat into small squares
2 c Fresh mushrooms; sliced
2 c Snow peas; break ends off only
2 bn Green onions; chopped
Oil; margarine or butter
Teriyaki sauce (Kikkoman is good)
May also add any or all of the following:
2 Carrots (use potato peeler and slice thin)
Chopped broccoli
Sliced almonds
Water chestnuts; thinly sliced


Brown meat in oil, etc., with the onions; cook about 10 minutes or until tender. Add 1 tablespoon teriyaki sauce; cook a few more minutes. Add vegetables in the order of which takes longest to cook (i.e., broccoli and mushrooms, then snow peas and water chestnuts). Cook to desired crispiness, constantly stirring over high heat, about 10 to 20 minutes. Add 2 table- spoons teriyaki sauce with the vegetables or more so you'll have a sauce. Add carrots and sliced almonds last, for flavor and color. Serve over rice, about 1 cup per person. Be creative with this recipe; you can add other things if you desire. Cooking times will vary depending on the size of pan used and how crunchy you like your vegetables. Enjoy!





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