Ingredients
1/2
cup teriyaki baste and glaze (from 12-ounce bottle)
1/3
cup orange juice
2
tablespoons finely chopped crystallized ginger
1
tablespoon vegetable oil
1
pound pork boneless loin, cut into 1-inch pieces
1
cup Chinese pea pods
1
medium yellow bell pepper, cut into 1/4-inch strips
4
cups hot cooked rice
Preparation
Mix teriyaki glaze, orange juice and ginger; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Add pork; stir-fry 5 to 6 minutes or until pork is slightly pink.
Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over rice.
