Reviewed: May 9, 2013

I added a LOT of vegetables and doubled everything. My hubby and son LOVED it and said it was even better the second day. Only changes were to low carb with Atkins mix to coat and Splenda instead of sugar, no rice, but it was a huge hit!

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Reviewer:

Cynthia

Cooking Level: Expert

Reviewed: Apr. 26, 2013

We liked this, but the sauce was bland. I stuck pretty true to the recipe using all the same ingredients, just changed the method a little. I sauteed garlic and onions first, then added the pork. I only cooked the pork for a few minutes before I added the sauce and let it simmer for awhile (maybe 10 minutes) then added some chopped cauliflower, about five minutes later added red bell pepper, and right at the end threw in some green onions. The sauce had gorgeous color, but just wasn't as tasty as I thought it would be-but maybe that's my fault for changing things a bit. Served with jasmine rice. Thanks for sharing.

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Reviewer:

aimeelynn

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Reviewed: Nov. 26, 2012

This recipe was a hit. Additions were: one red bell pepper cut into strips, one tin (225 g.) water chestnuts sliced lengthwise, and a handful of sliced mushrooms. The water from the chestnut tin was also added to create more broth.

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Reviewer:

Lisa Jane

Cooking Level: Beginning

Home Town: Staunton, Virginia, USA

Living In: Memphis, Tennessee, USA

Reviewed: Oct. 29, 2012

It was ok, not enough ginger flavour and I used more than what the recipe called for. Good base, can add more flavour next time.

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Reviewer:

MISS ALLI

Cooking Level: Intermediate

Reviewed: Oct. 25, 2012

I turned this into a stir fry as it is clearly the only way to make this using the amount of liquid specified. I have to agree with another reviewer, it really didn't taste like much at all. I really have to question some of the ingredient choices like 1/4 cup broth and 1/4 cup water. Why not 1/2 cup broth? What is 1 tablespoon sherry for? You will never taste it after simmering for 15 minutes and splitting into 4 portions. Overall a good start but it needs more tweaking.

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Reviewer:

Kingflint

Reviewed: Aug. 29, 2012

Yum! I didn't have sherry but I used 1/4C red cooking wine. Made a double batch and still no leftovers!

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Reviewer:

donna

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jun. 26, 2012

Definately a keeper of a recipe! It is easy to make and you can tailor it to suit your needs by adding brocolli, pea pods, green peppers, you name it. The sauce is just right, not too thick, not too thin, and if it does thicken up too much you can add more soy sauce, chicken broth or just plain water.

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Reviewer:

Tsgal

Cooking Level: Expert

Reviewed: Apr. 12, 2012

This was delicious. I did have to add extra water throughout the cooking process. Next time brown the meat more before adding the sauce.

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Reviewer:

MN Girl

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bloomington, Minnesota, USA

Reviewed: Feb. 4, 2012

My go-to stir fry recipe! I double the sauce because it's so good!

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Reviewer:

red_river_princess

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: May 12, 2011

I made this for a dinner party. 6 Adults and 7 Children. The oldest child was 8, and all are moderately finicky eaters. (Disclaimer, we told the kids it was chicken :)) Every person at the party cleaned their plate. And both of the other families called and asked for the recipe. Easy to make, kid friendly but unique. Strongly recommend.

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