This is an excellent stir-fry recipe. I've been trying pork stir-fry recipes for a while now, and I feel my search is over! I used thin sliced pork chops, removed all the fat, and cut into very fine strips. I think this this size helped to keep the pork very tender. Be sure not to overcook the pork. It's not chicken - it can be a little pink in the middle. I added a bag of frozen oriental stir-fry vegetables (thawed would have been better to reduce the amount of cooking time for the pork) after the pork was mostly done. Used 1.5 lb of pork, so increased portion size to 12. Do not increase the amount the veg. oil, but do follow the new measurements for sesame oil. I had to substitute the rice wine with rice vinegar and dark soy sauce with regular (actually lite) soy sauce. I omitted the salt as my husband always douses his chinese meals with soy sauce before trying it. Excellent flavor - my two and four year old liked it. I disagree that it is missing anything - but it certainly could be jazzed up any way you want. Thank you for this recipe!

Reviewed On: Jun. 30, 2010

My family (including 2 and 4 year olds)loved this! We used thawed frozen peas instead of peapods (didn't have peapods) and yellow pepper instead of red pepper (again, just what we had). It was delicious! I didn't find it bland at all. Tasted like it came from a chinese restaurant! Don't overcook the pork - it can be a little pink, it's not chicken.

Reviewed On: Feb. 18, 2010

Excellent sauce! A little hot for my taste, but my husband and 3 year old did not find it hot. I did not add curry powder as I didn't have any and also forgot the soy sauce and it was still great. I just used a bag of frozen stir fry vegetables and some frozen shrimp with about 2/3 a pound of spaghetti. Loved it. Thank you!

Reviewed On: Jun. 8, 2009