Reviewed: Feb. 1, 2008

This was good. I sliced the meat and vegetables on a diagonal rather than cube and chop for better presentation. I also added fresh broccoli that I had on hand and a bit more ginger. I will definately make again, Thank You!

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Sue

	Cooking Level: Intermediate Living In: Randolph, New Jersey, USA
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Reviewed: Jan. 14, 2008

This recipe is truly wonderful. My children loved it. I served it with fried rice and they said that it was as good as food they have eaten at a Chinese restaurant. It is a keeper!!!

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proverbs226mom

	Cooking Level: Intermediate
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Reviewed: Aug. 25, 2007

This is really good! Only change I made was I added a can of sliced water chestnuts. I served it over rice and it was awesome!

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LISAMR

	Cooking Level: Expert Home Town: Kelso, Washington, USA
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Reviewed: Jul. 18, 2007

Good recipe. My husband and I made it for dinner last night and he absolutely loved it. However, after I started making it, I realized I was out of bell pepper. This recipe would have been amazing with the bell pepper.

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KRH201


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Reviewed: Jun. 1, 2007

Not a fan of this one, the sauce needed a little bit more flavor.

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Cathy G.

	Cooking Level: Expert Home Town: St. Catharines, Ontario, Canada Living In: Thorold, Ontario, Canada
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Reviewed: Jul. 26, 2006

I`ve made this dish w/variations for years with success! Cubed pork steak is a better and cheaper option. I use fresh garlic and ginger when I have it. I leave vinegar and some times honey out. Carrots are also an option. (I hate cooked carrots!) Different color peppers add eye appeal.If you enjoy spice, add some. Add additional ingredients you enjoy. There is no excuse for no taste in this recipe! Add what you like, play w/it a bit, it is versatile!

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KitKat

	Cooking Level: Professional Home Town: Omaha, Nebraska, USA
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Reviewed: Apr. 12, 2006

Kids loved it ... husband thought it was too "sweet-and-sour-ish." As for me, I liked the balance, but did opt for lower sodium dry gravy and garlic powder rather than garlic salt. Soy sauce does enough. I also cut the pepper into larger chunks and opted for half red and half green pepper and sweet onion. I'll make it again ... perhaps, though, prepare at a slower simmer so that the pork ends up a little more moist.

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ctmom

	Cooking Level: Expert Home Town: Worcester, Massachusetts, USA Living In: Voluntown, Connecticut, USA
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Reviewed: Mar. 18, 2006

This was a fantastic recipe and the fact that it was so simple just made it even better. However I did make a few changes: I used fresh chopped garlic and ginger instead of garlic salt and ground ginger. This made it taste even more oriental and with a much more refreshing taste. And instead of using gravy mix, I just added two tsp corn starch (dilluted in water) and added this while the liquid is simmering in the wok/pan. This recipe is now a staple in my kitchen and will keep on making it for years to come!

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ONYX78

	Cooking Level: Expert Living In: Brisbane, Queensland, Australia
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Reviewed: Jan. 11, 2006

The fiance really liked this one. The only change I made was to use a red bell pepper in place of the green one. Will definitely make again.

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BNNYBTT

	Cooking Level: Expert Home Town: Lockland, Ohio, USA Living In: Goodlettsville, Tennessee, USA
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Reviewed: Aug. 2, 2005

I loved this recipe however I did change somethings...which was more on accident...i ended up using terriaki sauce instead of soy sauce and i too doubled the sauce and tried it on rice than a second time w/noodles..its also really good w/either chicken or pork!

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KIMBERLY323


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Reviewed: May 27, 2005

Delicious! I, too, doubled the sauce and served over sticky rice. I also used leftover pork sliced thin and cut back on the cooking time to keep the vegetables crisper. I'll definitely use this one again. Thanks.

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BOBBIEANNE


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Reviewed: Feb. 9, 2005

I thought the cooking time was way too long. I sauteed the pork until a nice golden color, and only let the sauce simmer for about 7 minutes before adding veggies. I didn't have carrots, so I threw in red, yellow, and green bell peppers. The sauce is very, very good. It got a thumbs up from my oldest DS. There's not a lot of sauce, but that's how we like it. Overall, it was a good recipe that we will make again.

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JMGCONNER


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Reviewed: Dec. 10, 2004

We all liked it, even the picky eaters. I added a can of drained water chestnuts which was nice, bamboo shoots or bean sprouts would be a good addition as well. My husband said he thought it could have used more sauce, but my son and I thought it was just right by the original recipe.

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GREENFIREFLY


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Reviewed: Oct. 12, 2004

very tasty. very different, but i had to double the sauce. we will definately have this again!

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RENEECLAUDE

	Cooking Level: Expert Living In: Montreal, Quebec, Canada
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Reviewed: Sep. 27, 2004

Delicious! I had to substitute onion soup mix for gravy mix and red wine for red wine vinegar cause I didn't have the called for ingredients. I also didn't add onion since I used the soup mix. I ended up cooking too long and the veggies became soggy.

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KATKOMP

	Cooking Level: Expert Living In: Vancouver, British Columbia, Canada
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Reviewed: Feb. 2, 2004

This was both excellent and easy! With 4 young children it can be hard to find something all will like. But I found it in this recipe. Served over white rice this dish is a great mid-week delight. I even made the sauce a day before and it turned out great.

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MJROCK


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Reviewed: Dec. 12, 2003

Well, I'm sorry to say, but this recipe is not very good. The ingredients sound ok, but it does not turn out in the end. Neither my husband nor myself could take more than one bite. Sorry...not recommended.

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Honey Pork Oriental

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