Saucy Pork Stir-Fry

Servings 6 servings


  • 1/2 pounds pork tenderloin cut into medallions
  • 1 cup teriyaki sauce
  • 2 tablespoons olive oil
  • 1 16-oz. package frozen stir-fry vegetables
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 teaspoons white sugar
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic pressed


  • DO-AHEAD TIP: Marinate pork medallions overnight (see recipe).
  • Place pork medallions in a large zipper-topped plastic bag. Add teriyaki sauce then seal bag and turn to coat. Refrigerate overnight.
  • Drain pork medallions (discarding marinade and bag). Heat the oil in a large skillet or wok. Add pork medallions and stir-fry until no longer pink, remove from skillet, and set aside.
  • Add frozen vegetables to the skillet and cook for 4 minutes or until tender-crisp. Meanwhile, in a small bowl, combine chicken broth, cornstarch, sugar, gingerroot and garlic.
  • Return pork to the skillet then add broth mixture. Cook for a few minutes or until sauce is thickened. Serve hot and enjoy!!


SERVING SUGGESTION: Serve pork and veggies over chopped baby bok choy. Add sesame bread sticks on the side. VEGETARIAN: Instead of pork, use extra-firm tofu and marinate for only 1 hour. KOSHER: Instead of pork, use boneless skinless chicken breast meat, cut into strips. GLUTEN FREE: Make sure teriyaki sauce and chicken broth are gluten free. Use arrowroot powder instead of cornstarch. NUTRITION: Per Serving: 260 Calories; 8g Fat; 29g Protein; 16g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 1953mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Points: 6
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