Spicy Pork Teriyaki Stir-fry

Ingredients

• 2 whole Egg Whites
• 4 Tablespoons Cornstarch
• 2 pounds (Bone-in} Center Cut Pork Loin, Bone Removed And Diced Into 1 Inch Pieces
• Kosher Salt And Black Pepper To Taste
• 1 Tablespoon Olive Oil
• 2 whole Carrots, Sliced
• ¼ cups Green Bell Pepper, Diced
• ¼ cups Yellow Bell Pepper, Diced
• 1 whole Medium Yellow Onion, Diced
• ¼ cups Sliced Green Onions, Plus More For Garnish
• 1 cup Homemade Teriyaki Sauce (see My Recipe Box)
• 1-½ teaspoon Chili Paste (like Sambal Oelek)
• 1 cup (heaping) Fresh Pineapple Chunks
• Cooked Rice, For Serving, Based On Your Desired Serving Number And Size

Preparation Instructions

It takes exactly 45 minutes for me to make brown rice in my rice cooker and that is exactly enough time to whip up this entire dish. So I start that first and then move on to making the stir-fry. Just make as much rice as you’d like, based on the number of folks you are serving.

In a large bowl whisk together the egg whites and cornstarch. Add in the pork pieces, season with a couple pinches of kosher salt and a generous pinch of black pepper. Toss the pork in the egg white/cornstarch mixture and set off to the side.

In a large skillet over medium-high heat, heat the oil. Once hot add in the sliced carrots, diced peppers and yellow onion. Stir and cook for 5-8 minutes. Remove the vegetables to a plate when they are slightly softened yet still firm.

Add the pork into the same skillet and cook, undisturbed, for 4 minutes. Reduce the temperature to medium. Turn the pork and continue to cook for 10-12 minutes or until the pork is fully cooked.

Add the vegetables back into the skillet along with the green onions, a cup of the homemade teriyaki sauce and a teaspoon and a half of the chili paste. Stir and let the sauce come up to a simmer.

Once the sauce has reduced a little bit add in the fresh pineapple, stir and heat those through.

Serve the spicy teriyaki pork over rice and spoon a little of the sauce over top. Sprinkle with green onions and enjoy!