Recipe by CAROLINEL
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
center cut pork chops, thinly sliced
mirin (Japanese sweet wine)
green bell pepper, sliced
minced fresh ginger root
I really love the versitility of this recipe. I didn't have any mirin so instead I used a good red wine and added about 1/2 tsp of sugar to sweeten it. It worked out really well with beef. Like another reviewer I added some hot pepper flakes. My husband thought it "was tasty" which is a pretty high compliment (usually says it's "OK" for everything). Thank you Caroline!
This tasted good but just too much soy sauce. And the meat was way overcooked. Vegetables became soggy too drenched in sauce. Won't make it again!
This recipe was quick and tasty. My boyfriend, who has lived all over Asia, loved this dish. I added a bit more garlic and 2 Thai chilies to give it a bit of zip, but that is just personal taste. The combination of rice vinegar, mirin, and soy sauce was perfect.
After reading the reviews, I made a few adjustments. Instead of the mirin, I used 1/4 cup unsalted chicken broth. I used 3 cloves of garlic, minced and instead of green pepper added 4 cups broccoli flowerettes and 1 1/2 cups pea pods. I tripled the mushrooms, and I sliced an onion to add to the stir fry, and put chopped green onion over the dish before serving. I added 1 tsp of corn starch to the reserved juice, which slightly thickened it. Served over jasmine rice, this was delicious (not too salty - the extra vegetables and the chicken broth likely helped).
Very flavorful. The marinade was great. I did add a lot more garlic, ginger and some hot pepper flakes to the heating oil. And because the sauce was already very salty, I cut the reserved liquid with some chicken broth (and thickened it with cornstarch) before adding it back into the stir-fry. I'm looking forward to making this again.
This was delicious! I just used a tiny bit less soy sauce, even though it said it was essential, because I'm not a big fan of the stuff. Otherwise, it was incredible! One of the best recipes on the site.
I used quorn in this recipe as the protein, and it was great. FYI - the seasame oil is essential for flavor. Don't decrease the amount. It only adds 30 calories per serving, or 3.4 grams fat.
Fantastic! I did make a few changes. Since I didn't have the mirin, I substituted a splash of a slightly dry, tart Reisling wine. I added an additional garlic clove, 1 teaspoon of sugar, and another tablespoon of ginger. I also added more vegetables - red cabbage, snow peas, and carrots, and some raw peanuts. Very fresh and not overly sweet or salty. I made plenty to have left overs but my kids had third helpings and polished off the entire entree.
* Percent Daily Values are based on a 2,000 calorie diet.
My Fly Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 103
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.
Your favorite veggies stir-fried with a mild garlic, ginger, and soy sauce.
This Asian-inspired meal includes hot miso soup and ginger-dressed carrots.