This is another dish thatâ€™s in my list of easy yet safe bets for a nice meal â€“ teriyaki.Â Be it chicken, beef or pork.Â It also saves your day when youâ€™re running out of ideas or didnâ€™t really plan ahead.Â You realize you only have few grams of pork and green beans in the fridge, but of course you do stock basic essentials in your pantry like ginger, garlic, mirin and soy sauce.Â This is just one of those days.
- 300g pork loin, sliced thinly
- Â¼ cup mirin
- Â¼ cup koikuchi soy sauce (or anything as long as itâ€™s light)
- 1 clove garlic, minced
- 1 tsp grated ginger
- Blanched green beans (or whatever you want to go with it)
- Spring onion (to garnish)
- Marinate pork with all the ingredients listed above for at least 30 minutes.
- Meanwhile, blanch green beans for about 2 minutes. Set aside.
- When ready, scoop out marinated pork pieces and drain on a colander. Reserve marinade.
- Heat a tbsp of oil in a non-stick pan. Over moderate heat, stir-fry pork in batches for about 2-3 minutes or until caramelized. Transfer to a plate. Repeat until all pork slices are cooked.
- Add reserved marinade to the pan and cook for about 2 minutes.
- Prepare bowls of hot steamed rice. Top them with pork slices and blanched green beans. Drizzle with teriyaki sauce. Garnish with spring onion if you have.
And Happy Mother’s Day to all moms out there!