Teriyaki Pork Rice Bowl - cooking recipe

Ingredients

1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon cornstarch (plus corn starch to coat pork)
2 lbs pork, cut into bite size pieces and lightly coated with corn starch
2 cups assorted chopped vegetables (broccoli, carrots, water chestnuts, snow peas, etc.)
1 tablespoon freshly minced ginger
2 garlic cloves, minced
4 cups cooked rice
cooking oil (vegetable, canola, peanut, etc.)
salt and pepper

Preparation

In a small saucepan combine soy sauce, brown sugar, onion powder, garlic powder and corn starch. Whisk together and bring to a boil to cook out the starch and allow mixture to thicken. Set aside to cool.
Heat a large wok or saute pan on the stove and just enough cooking oil to lightly coat the wok or saute pan. (about 2 teaspoons - 1 tbsp).
Saute coated pork pieces in the wok or saute pan until completely cooked. Remove and place on a paper towel to absorb any excess grease.
Transfer the freshly minced ginger, garlic, and vegetables to the wok or saute pan and saute for about 1 minute.
Transfer pork back to the wok and saute until hot.
Serve over prepared rice, drizzle with teriyaki sauce and Enjoy! Serves 4-6 depending on portion sizes.