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4.67 from 3 votes

Pork Teriyaki Rice Bowl (Rumbi Bowls)

Cook Time20 minutes
Total Time20 minutes
Course: Pork
Keyword: Asian, recipe
Servings: 6 servings
Author: Barbara Schieving

Ingredients

  • 1 cup Mr. Yoshida’s teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon fresh ginger
  • ¼ teaspoon salt
  • 1 teaspoon brown sugar
  • 2 tablespoons cornstarch
  • 3 tablespoon cold water
  • 1 tablespoon vegetable oil
  • 4 carrots peeled and grated
  • 1 small crookneck squash chopped into small cubes
  • 1 small zucchini chopped into small cubes
  • 1 cup chopped broccoli florets
  • 1 can 14 oz. bean sprouts
  • 1 grilled pork tenderloin cut into small cubes

Instructions

  • Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil.
  • In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occasionally, until sauce thickens.
  • Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots, squash, zucchini, broccoli, and bean sprouts. Saute vegetables for 1-2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.
  • Serve over coconut rice drizzled with the prepared teriyaki sauce.