Retake Homemade: Teriyaki Pork Stir Fry

In the freezer section, Bird’s Eye makes a teriyaki stir fry  that’s actually quite tasty.  It includes everything…veggies, pasta, sauce.  As convenience meals go, it’s actually one of the better ones.  But I still set out to try to replicate this at home by making my own teriyaki sauce.  I actually had planned to do something else entirely with the pork chops I thawed but they turned out not to be enough for what I wanted, so the next best way to stretch meat, in my mind, is in stir fry. Serves 2.


  • 1 16 oz package of stir fry vegetables (thawed)
  • 6 oz. lean pork, cut into chunks
  • 1 package chow mein noodles
  • 1 scallion
  • canola or vegetable oil
  • 1/4 cup low sodium soy sauce
  • 1/8 cup whiskey or dark rum (I prefer whiskey)
  • 1/8 tsp ground ginger
  • 1/8 cup ketchup
  • 1/2 tsp dry mustard
  • 1/2 tbsp worchestershire sauce
  • 2 tbsp brown sugar or raw sugar


  1. Heat 1 tablespoon of oil over high heat.
  2. Add the pork.  Stir fry until no longer pink.
  3. If necessary add another tablespoon of oil.
  4. Add the stir fry veggies and stir fry until tender crisp (2-3 minutes)
  5. Meanwhile cook the chow mein noodles according to package directions.
  6. Drain noodles.
  7. Add noodles to the skillet.
  8. Mix the last 7 ingredients together to form your sauce.
  9. Pour into the skillet.
  10. Reduce heat to medium and toss/simmer until sauce is reduced and all components are well coated.
  11. Garnish with scallions and serve.

Printable version.

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