Pork Teriyaki Sub
1 1/2 Pounds Pork Stir-Fry Strips (or boneless pork loin cut into 1/8-inch-thick strips)
1 Tablespoon Vegetable Oil
2 Cups Stir Fry Vegetables (such as bell pepper, carrots, onion, snow peas)
1/4 Cup Teriyaki Sauce
1 Teaspoon Sesame Oil
1/4 Cup Mayonnaise
1 Teaspoon Sriracha
6 Martin’s Hoagie Rolls, lightly toasted
1/4 Cup Cashews, chopped
1/8 Cup Scallions, chopped
Heat vegetable oil in a skillet or wok over medium-high heat. Add pork stir-fry strips and sauté until browned; remove from skillet.
Add stir-fry vegetables and teriyaki sauce to skillet; stir-fry until crisp-tender.
Return pork to skillet with stir-fried vegetables; add 1 teaspoon sesame oil and toss to coat.
In a small bowl, combine mayonnaise and sriracha sauce.
Spread sriracha mayo onto toasted hoagie rolls. Top with stir-fried pork and veggies and garnish with cashews and scallions.