Eric gave it a 10

This was an awesome simple stir fry. Just used cut up pork chops, meat came out super tender, and added broccoli and carrots along with extra broth and water. Will make again.

This is a great, quick recipe!! My entire family loved it. It is not overpowering with the ginger and is simply delicious. I used extra chicken broth and no water to give it extra flavor. This produced plenty of "gravy" for the rice that I served it with. This is a keeper

Your recipe tasted very good and I have tried it several times. My family really likes it. Thank you.

takes some work but sooooo good

great recipe! i was looking for an alternative way to use pork and this fit the bill. you can also use fresh grated ginger before simmering. I added a splash of sesame oil before plating that really makes it taste oriental.

This was very easy, fairly quick and delicious! The hubby took the left-overs for lunch and called while he was eating to tell me how much he was enjoying it. I used fresh ginger, vinegar instead of sherry and canola oil instead of peanut oil 'cuz that's what I had. At first I didn't think it was spicy enough but changed my mind before I finished. This is a great way to cook pork tenderloin - definately a keeper for me!

hmmmm, although my husband claimed to have liked this, he only ate it once and never touched the leftovers again.

Very tasty! Something different for my picky eaters! I may up the ginger or use fresh the next time.

Turned out mushy and flavor was ok but nothing that great. Will not make again.

I added water chestnuts and broccoli to this recipe and served over steamed rice. Good recipe, but not great.

I made this exactly as the recipe instructed and thought the soy sauce overpowered the sauce. It was good, but my husband agreed that next time I should make it with less or without and it would be much better. However, I would try it again.

This was a good & quick dish. I did feel that it needed a little more flavor and some crunch though. I used 4 whole green onions, half of a red pepper, and the whole can of chix broth instead of the water in this recipe, nothing should go to waste! Next time I make this I would also used fresh ginger instead and some water chestnuts.

If you like Chinese food, you'll love this dish. Safety tip, though: make sure the hot pan has cooled slightly before adding the room-temperature chicken broth mixture. Contrary to previous misconceptions, you can burn chicken broth. :-)

Although mine turned out very salty, it was still very delicious. Next time I'll know not to add any salt.

Really enjoyed this. But I did need to make a number of changes. Reduced flour to 2 Tbsp (try to minimize refined white stuff), reduced oil to 2 tsp, added matchstick carrots, red and green bell peppers. Used 1/2 cup fat-free chicken broth in place of the broth and water. And definitely used fresh ginger, grated, about 2 tsp. (Just a note on servings, 1 pound pork is 4 servings, but if you have big eaters, it may not serve 4.) At the end of 15 minutes, the sauce was just a little thin. One more minute uncovered and it was perfect. The timing was right on for the pork cubes, very tender. Thanks so much, Christine. This is a keeper.

This was decent, but I'm looking for something with a little more flavor. Thanks for the post, though :)

Very tasty! I didn't bother with the flour and pork in a bag thing at the start - I just added some cornstarch mixed with water at the end til the sauce was as thick as I wanted. I added some green bell pepper too. Great, easy recipe! Than