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My Fly Stir-Fry

SUBMITTED BY: CAROLINEL  PHOTO BY: MARSHMALO 

"My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles."
My Fly Stir-Fry Recipe
RECIPE RATING:
This recipe has been rated 19 times with an average star rating of 4.0
Read Reviews (19)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 center cut pork chops, thinly sliced
  • 1/4 cup mirin (Japanese sweet wine)
  • 1/4 cup rice vinegar
  • 1/2 cup soy sauce
  • 1/2 cup mushrooms, sliced
  • 1 green bell pepper, sliced
  • 1 bunch green onions
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon sesame oil

What to Drink?
Wine Sparkling wine

DIRECTIONS

  1. Slice pork as thinly as possible. Working with partially frozen chops makes this easier. In a medium bowl, mix pork with mirin, rice vinegar, and soy sauce. Cover, and let marinate in refrigerator while you prepare the remaining ingredients.
  2. Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger.
  3. Heat wok or large skillet over medium heat, then coat with sesame oil. Saute minced green onion, garlic, and ginger until fragrant. Increase heat to high. Squeeze marinade off pork, and place pork into wok. Reserve marinade. Cook and stir until pork is no longer pink, about 4 minutes. Stir in mushrooms, green pepper, and sliced green onion. Cook, stirring, until vegetables are tender, about 4 minutes. Stir in reserved marinade, and cook about 2 minutes.

FOOTNOTE

  • The amount of sauce you add depends on your taste, or the amount of meat or vegetables you have decided to cook. Do not let the dish get too soupy. If you don't mind the taste, you could add 1 tablespoon of cornstarch to thicken the sauce. What's key are the proportions of the sauce: 1 part each rice wine and rice vinegar, to 2 parts soy.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on dec. 1, 2004 by MRSCOHEN 
I really love the versitility of this recipe. I didn't have any mirin so instead I used a good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on sep. 17, 2003 by FAT KAREN 
This recipe was quick and tasty. My boyfriend, who has lived all over Asia, loved this dish. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on sep. 10, 2007 by Barb A. 
After reading the reviews, I made a few adjustments. Instead of the mirin, I used 1/4 cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on jan. 5, 2006 by Sandy O. 
Very flavorful. The marinade was great. I did add a lot more garlic, ginger and some hot... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on may 11, 2009 by AuntieJ 
This is a great do-ahead recipe! I had the pork marinating while I chopped all the veggies. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed on jul. 9, 2008 by skippy 
My husband and I love this recipe. Even my picky son lovews it. We will be making it again. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on oct. 1, 2007 by STASIA72 
This was a different dish that I'm used to preparing for our Asian nights. I ususally use... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed on dec. 5, 2006 by SPEARFISHER 
I guess I'm going against the grain here. With the exception of my daughter (who loved it), we... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on may 9, 2006 by mrsrobinson97 
Good flavor, time consuming slicing all of the meal and veggies (as any stir fry dish will... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4 star rating.
Reviewed on apr. 1, 2006 by mika 
This tasted good but just too much soy sauce. And the meat was way overcooked. Vegetables... MORE

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Nutritional Information
My Fly Stir-Fry

Servings Per Recipe: 4

Amount Per Serving

Calories: 321

  • Total Fat: 15.9g
  • Cholesterol: 66mg
  • Sodium: 1888mg
  • Total Carbs: 14.5g
  •     Dietary Fiber: 2.3g
  • Protein: 26.5g

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