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Teriyaki Pork & Mushroom Stir Fry


  • 350g pork stir fry strips
  • 1/4 cup (60mL) Kikkoman Teriyaki Marinade & Stir Fry Sauce
  • 1 1/2 tbsp vegetable oil
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 2cm piece of ginger, finely grated
  • 400g mixed mushrooms (shiitake, oyster and Swiss brown), sliced
  • 2 bok choy, sliced crossways
  • 1/3 cup (80mL) Kikkoman Teriyaki Marinade & Stir Fry Sauce
  • Coriander leaves, to garnish
  • Large red chilli, seeds removed and finely sliced, to garnish
  • Cooked jasmine rice, to serve
Cook time
Prep time

Teriyaki Pork & Mushroom Stir Fry


  1. Place pork in a flat non-metallic dish. Pour over Teriyaki Marinade, cover, and refrigerate for 20-30 minutes, or longer for a deeper flavour. Remove meat from fridge and discard the marinade.
  2. Heat 2 teaspoons of the oil in a non-stick wok over medium/high heat. Add pork to wok and stir fry for about 2 minutes, or until browned. Remove pork and set aside.
  3. Add remaining oil to the wok and stir fry the onion, garlic and ginger for about 1 minute. Add the mushrooms and a dash of water and stir fry for 2 minutes until mushrooms are golden and starting to soften.
  4. Stir in the cooked pork, bok choy, Kikkoman Teriyaki Sauce and 3 tablespoons water and cook for 1 minute until bok choy is tender, but still crunchy.
  5. Place 1/4 of the rice in each of 4 individual serving bowls. Top with the pork stir fry mixture. Garnish with coriander leaves and chilli if using.
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