Never buy bottled teriyaki sauce again! Ginger, garlic, soy, and honey make for a much better (and healthier) alternative. A bed of fluffy rice soaks up all that delicious sauce.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Soy Sauce Jar(ContainsSoy, Wheat)
Hoisin Sauce(ContainsSoy, Wheat)
Pep: Wash and dry all produce. In 2 small pots, bring 1 ½ cups salted water (each) to a boil. Mince or grate the garlic. Peel and mince the ginger. Trim and discard the bottom inch from the asparagus, then cut into 2-inch pieces. Trim the ends of the scallions, then thinly slice, keeping the greens and whites separate. Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.
Prepare a medium bowl of ice water. Add the asparagus to the other pot of boiling water for 2-3 minutes, until tender, then remove with a slotted spoon and place in the ice water.
Make the teriyaki sauce: In a small bowl, combine the soy sauce, hoisin, and 1 Tablespoon honey.
Halve the pork tenderloin lengthwise, then cut into thin strips. Season with salt and pepper. Toss the strips in another medium bowl with the cornstarch. Heat a large drizzle of olive oil in a large pan over medium-high heat. Working in batches, add the pork to the pan and cook for 1-2 minutes per side, until browned. Remove from the pan and set aside.
Heat another drizzle of olive oil in the same pan over medium heat. Add the ginger, scallion whites, and garlic to the pan and cook, tossing for about 30 seconds, until fragrant. Add the teriyaki sauce, asparagus, and pork to the pan and toss for 2-3 minutes, until the pork is cooked through. Season with salt and pepper.
Plate and serve: Serve the pork teriyaki on a bed of basmati rice. Sprinkle with the scallion greens and enjoy!