Reviewed: Jan. 2, 2012

I love this recipe, I could eat it all the time!

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Reviewer:

imjmieslv72

Living In: Sulphur, Louisiana, USA

Reviewed: Mar. 21, 2010

This has really good flavor. I didn't fry the meat as I am trying to cut calories. I just laid the meat in a baking dish. Poured the sauce over it, added a couple tablepoons of sesame seeds and baked it at 350 for about 45 minutes. I did use rice vinegar and about a Tbls of ginger root in the sauce. Feel free to double the sauce. Serve this with garlic fried rice and your tastebuds will thank you for it.

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Reviewer:

QueenKey

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Cooking Level: Expert

Home Town: Sparta, Michigan, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Oct. 22, 2009

This sauce was a nice variation for the chicken (I substituted) and white rice meals I like to make during the weekday every once in awhile. The gravy and honey combo worked, but I thought the sauce could have used a little bit more flavor. Thanks for the recipe!

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Reviewer:

GLORIA

Cooking Level: Intermediate

Reviewed: Sep. 30, 2009

Wow what delicious flavors. I however made the sauce, doubled it and then added all the vegetables and let it all cook together. Will be making this often.

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Reviewer:

Cleanplate1

Reviewed: Sep. 29, 2009

Great flavor in the sauce, but cooking the pork that long made it much too tough. I doubled the sauce as some suggested, and added in extra vegetables, and it was still too much sauce.

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Reviewer:

Lisa B

Cooking Level: Intermediate

Reviewed: Sep. 4, 2009

Incredible flavor. The entire family loved it. I took some earlier advice, doubled the sauce recipe and added mushrooms, bamboo shoots, water chestnuts and red peppers. I also used fresh garlic instead of garlic salt. Put it over rice and gobbled it up. Thank you for the recipe!!

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Reviewer:

mrs.troy

Cooking Level: Expert

Home Town: Moses Lake, Washington, USA

Living In: Hot Springs Village, Arkansas, USA

Reviewed: Jul. 26, 2009

Well, it was just ok. I cooked according to directions (plus added bamboo shoots, mushrooms). Pork was plenty tender; had to remove pork early and not simmer for 30 min, but only 15-20. Felt that the taste was slightly too ginger-ish and a little salty, although once put on sticky rice was much better. Next time I will use less ginger and a lower salt soy sauce.

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Reviewer:

ilovepsutoo

Reviewed: Jun. 15, 2009

I was skeptical about the gravy mix but this was really good!! 1.5'd the sauce.

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Reviewer:

shaunabee83@yahoo.com

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: May 26, 2009

The meat and sauce was excellent. I doubled the liquid per other reviews, and cut back on garlic salt (used powder). I had to spoon some liquid off after browning the pork. I don't like peppers or onions so left them out, but added water chestnuts. Next time, I would omit chestnuts and carrots, and serve broccoli and carrot medley on the side. I would also cook the rice directly in the sauce, or let it soak in the rice overnight and eat as leftovers.

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Reviewer:

DRHELYMO

Reviewed: Mar. 3, 2009

This was pretty good. I made a few alterations...I used rice wine vinegar, fresh garlic, some pineapple, and substituted a cornstarch slurry instead of the gravy mix. I also added a few tablespoons of Thai sweet chili sauce. I also added my vegetables towards the end so they would remain crisp. Awesome over sticky rice!

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