Cilantro and Pork Stir Fry Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 3, 2014
Wonderful!
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Reviewed: Feb. 25, 2014
I have made this twice now and everyone loves it. It is a lot of prep but well worth it. I cut the meat the night before and let it marinade over night. After making it the 1st time I doubled the recipe so that there was some leftovers for lunch the next day.
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Home Town: Glen Burnie, Maryland, USA
Living In: Las Vegas, Nevada, USA
Photo by Seattle2Sydney
Reviewed: Oct. 15, 2013
I bought the pork pre-cut and had the onions also cut in a container in my fridge, so it turned out to be a very quick and easy evening meal. No left-overs.
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Cooking Level: Intermediate

Reviewed: Mar. 11, 2013
Not as much flavor as I would have expected.
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Reviewed: Mar. 9, 2013
Everything was okay about this recipe and it was easy enough to fix. Followed directions exactly and served over boiled steam fried noodles. But it really needed a sauce for that and there is none with this recipe. Both hubby and I cleared our plates so it was a good dinner but this won't be a favorite.
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Photo by Cher

Cooking Level: Expert

Home Town: Ingersoll, Ontario, Canada
Photo by Life Tastes Good
Reviewed: Feb. 22, 2013
Thank you for a delicious recipe! We really enjoyed this. I added salt and pepper to the marinade and used the lime juice to deglaze the pan before adding the onions and peppers. Definitely use pork tenderloin as suggested in this recipe. It is so tender and delicious. A cheaper cut won't do this recipe justice. Cooking time for the pork will vary depending on how thin you slice it. Mine only took about 2-3 each side.
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Photo by Life Tastes Good

Cooking Level: Intermediate



 
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