Teriyaki Pork

Teriyaki Pork

Time: 25 mins


  • 8 ounces rice vermicelli
  • 2 -3 pork loin chops, cut into strips
  • gluten-free rice flour, to coat
  • 1 head broccoli, broken into flowerettes
  • 2 tablespoons water
  • 4 ounces shiitake mushrooms, cut into strips
  • 2 garlic cloves, sliced very thin
  • 1/4 cup light soya sauce
  • 1/4 cup mirin
  • 1/4 teaspoon nanami togarashi
  • 1 tablespoon sugar
  • 5 drops chili oil
  • cooking oil, to stir-fry
  • pickled ginger, to garnish


  • 1 Prepare the rice vermicelli according to the package - usually it is added to boiling water and boiled for one minute, but some brands may vary.
  • 2 Mix the soya sauce, mirin, nanami togarashi, sugar and chili oil in a small bowl and set aside.
  • 3 Dredge the pork strips in the rice flour and prepare the broccoli, mushrooms and garlic for stir-frying.
  • 4 Heat wok, add some cooking oil and let it get hot, then stir-fry the broccoli until tendercrisp, about 3 minutes. Add 1 clove of the garlic and fry for about half a minute. Add 2 tablespoons water and stir until water is absorbed. Remove broccoli from the wok and set aside.
  • 5 Add some more oil to the wok and heat, then add the shitake mushrooms. Do not stir-fry the mushrooms though, just brown all over. Remove the mushrooms from the wok and add to the broccoli.
  • 6 Add some more oil to the wok, heat, then add the pork and stir-fry until done. Shortly before it is done, add the other clove of garlic to fry with it. Remove and add to the broccoli and mushrooms.
  • 7 Pour the sauce into the wok and reduce for 2-3 minutes to thicken and intensify.
  • 8 Add the broccoli, mushrooms and pork back to the wok, stir and heat through.
  • 9 Serve over the rice vermicelli, and garnish with some pickled ginger.
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