Spicy Pork Teriyaki Stir-fry

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!