TERIYAKI PORK RICE BOWL

Teriyaki Pork Rice Bowl image

Provided by gailanng

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

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1/3 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

Steps:

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.

Nutrition Facts : Calories 753.7, Fat 21.3, SaturatedFat 7.1, Cholesterol 190.4, Sodium 1467.4, Carbohydrate 64.9, Fiber 1, Sugar 7.2, Protein 69.6