PORK TENDERLOIN STIR FRY WITH TERIYAKI SAUCE

Pork Tenderloin Stir Fry with Teriyaki Sauce image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 16

About 1/2 cup tamari (gluten-free soy sauce)
About 1/4 cup water
3 tablespoons light brown sugar
2 tablespoons mirin
1 inch ginger root, grated
2 cloves garlic, grated
1/2 tablespoon cornstarch
One 1- to 1 1/4-pound pork tenderloin (thinly sliced chicken, beef or firm tofu are options as well)
About 4 tablespoons neutral oil, such as peanut oil
Black pepper, white pepper and a little kosher salt
2 large leeks, trimmed, halved, cleaned and sliced 1/2 inch on bias
4 cloves garlic, sliced
2 red finger chiles or mild red frying finger peppers, halved, seeded and sliced on bias
3 to 4 thin 2- to 3-inch florets of broccolini or broccoli, optional
Cooked rice, for serving
Garnishes: Toasted sesame seeds, cilantro or shiso leaf, sliced or chopped

Steps:

For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.
Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
Serve the teriyaki stir-fry with rice and garnishes of choice.