recipe of homemade Teriyaki-glazed pork fillet with chinese greens

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Teriyaki-glazed pork fillet with chinese greens. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Teriyaki-glazed pork fillet with chinese greens is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Teriyaki-glazed pork fillet with chinese greens is something that I’ve loved my entire life.

Table of Contents


  • 125mls (1/2 cup) teriyaki sauce
  • 1 1/2 tablespoons grated fresh ginger
  • 3 garlic cloves, crushed
  • 1/2 teaspoon ground chillies
  • 1 tablespoon brown sugar
  • 2 (about 300g each) pork fillets, cut in half
  • 3 small carrots, peeled
  • 2 250g bunches baby bok choy (Shanghai bok choy)
  • 1 bunch gai lum (Chinese broccoli)
  • 1 tablespoon vegetable oil


  • Step 1
    Combine the teriyaki sauce, ginger, garlic, chillies and brown sugar in a glass or ceramic dish. Add the pork and turn to coat in the marinade. Cover with plastic wrap and place in the fridge to marinate for at least 1 hour or overnight if time permits.
  • Step 2
    Run a vegetable peeler down the length of the carrots to form long ribbons. Wash the bok choy and cut each bunch in half lengthways. Trim the stem ends and cut the bok choy into 7cm lengths. Separate the leaves. Wash the gai lum and trim the coarse stem ends. Cut into 7cm lengths.
  • Step 3
    Heat the oil in a large wok or saucepan with a lid over high heat. Remove the pork from the marinade, reserving the marinade. Cook the pork, turning occasionally, for 4 minutes or until browned all over. Pour in the reserved marinade and bring to the boil. Reduce heat to low and cook for 11 minutes or until the pork is just cooked through, turning the pork once during cooking to coat with the glaze. Transfer the pork to a plate, cover loosely with foil and set aside.
  • Step 4
    Increase heat to high and add the carrots, bok choy and gai lum to the wok or pan. Cover and cook for 4 minutes, turning the vegetables halfway during cooking.
  • Step 5
    Thinly slice the pork. Place the vegetables on serving plates and top with the pork. Drizzle some of the pan juices over and serve immediately.

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