This meal is a one that my whole family likes. I like it because it's quick to make -- you can have dinner on the table within 30 minutes (the rice takes more time to make than the pork!). Plus, it doesn't use a lot of ingredients.
I have also added snow peas to this meal; broccoli or green beans would also taste great with this sauce.
Pork Teriyaki
2 - 3 pounds pork strips (or about 2 - 2 1/2 cups)
2 cups carrots, cut into thin strips
2 Tablespoons olive oil, divided
Sauce:
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1/8 teaspoon garlic powder
Over medium heat, brown pork strips in 1 tablespoon of olive oil. Remove from heat. In a separate pan*, add remaining tablespoon of olive oil and cook carrots on medium heat for 3 - 4 minutes until crisp tender.
Mix sauce ingredients and pour over carrots, adding pork back into skillet. On medium to high heat, bring sauce to a boil. Turn heat down and simmer for 2 minutes until meat and carrots are tender. Serve over rice.
Serves: 4
*I use a separate pan because this way the carrots don't get cooked with the leftover bits of pork. They just look prettier!
I have also added snow peas to this meal; broccoli or green beans would also taste great with this sauce.
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| Pork Teryaki |
2 - 3 pounds pork strips (or about 2 - 2 1/2 cups)
2 cups carrots, cut into thin strips
2 Tablespoons olive oil, divided
Sauce:
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1/8 teaspoon garlic powder
Over medium heat, brown pork strips in 1 tablespoon of olive oil. Remove from heat. In a separate pan*, add remaining tablespoon of olive oil and cook carrots on medium heat for 3 - 4 minutes until crisp tender.
Mix sauce ingredients and pour over carrots, adding pork back into skillet. On medium to high heat, bring sauce to a boil. Turn heat down and simmer for 2 minutes until meat and carrots are tender. Serve over rice.
Serves: 4
*I use a separate pan because this way the carrots don't get cooked with the leftover bits of pork. They just look prettier!
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