Reviewed: May 8, 2009

This is a great do-ahead recipe! I had the pork marinating while I chopped all the veggies. It came together very nicely! I added edamame and zucchini to the vegetables and thickened the sauce with a flour slurry. Served with a pouch of Schwan's steamed brown rice.

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AuntieJ

Cooking Level: Expert

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Reviewed: Jul. 9, 2008

My husband and I love this recipe. Even my picky son lovews it. We will be making it again.

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skippy

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Reviewed: Oct. 1, 2007

This was a different dish that I'm used to preparing for our Asian nights. I ususally use chicken or beef, but that night, I used a pork tenderloin instead. I thought this had too much vinegar. Too much of a tang for me, but it was good. My husband loved it though. He would probably give it 5 stars. Next time, I'll cut down on the vinegar and maybe increase the miran and ginger.

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STASIA72

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

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Reviewed: Sep. 10, 2007

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).

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 5, 2006

I guess I'm going against the grain here. With the exception of my daughter (who loved it), we all thought it was "ok." I may try it with chicken to see if I like it better but otherwise I don't plan on making it again. Thanks though.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: May 9, 2006

Good flavor, time consuming slicing all of the meal and veggies (as any stir fry dish will be.) I ran out of the rice vinegar and used regular distilled white vinegar and the dish still tasted great.

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mrsrobinson97

Cooking Level: Expert

Home Town: San Mateo, California, USA

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Reviewed: Apr. 1, 2006

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!

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mika

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Reviewed: Jan. 5, 2006

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.

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Sandy O.

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Reviewed: Apr. 3, 2005

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.

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MARSHMALO

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Reviewed: Mar. 14, 2005

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.

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Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 1, 2004

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!

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MRSCOHEN

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Reviewed: Apr. 19, 2004

So very NOT good... at least for us. I followed the recipe for the sauce exactly, and the final dish was almost too vinegar-y to eat (I used rice vinegar!). I don't know how to fix this recipe. We dumped the leftovers.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jan. 20, 2004

I was disappointed in this recipe after all the other rave reviews. I found it to be way too salty - too much soy sauce? I followed everything to a "T" except used seasoned rice vinegar. Maybe that's where the extra salt came from. Although even ignoring the saltyness, I didn't see anything spectacular about the sauce. Will make again only to see if I messed something up.

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OMOBELLE

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Reviewed: Jan. 10, 2004

This review is just of the sauce; I used it with a tofu/veggie stir fry. And it was delicious! Very tangy and lots of flavor. I've been looking for a nice light sauce because I'm tired of those heavy, thick pre-made sauces and this is perfect. I also added some red pepper flakes to give it a little more kick.

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Laurel

Home Town: Garberville, California, USA

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Reviewed: Nov. 24, 2003

I was looking over this recipe today and wanted to add that you don't need a tablespoon of sesame oil, especially if you are stir-frying in a non-stick panwok. You probably only need around a teaspoon. Making this change this will cut down on the fat significantly.

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CAROLINEL

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Reviewed: Nov. 17, 2003

This is tasty, quick, and low-fat. I do reserve the marinade, add cornstarch, and add it back in when everything's almost done. The sauce thickens and it's just delicious. We love this recipe!

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7Amy7

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Reviewed: Oct. 5, 2003

The dish had a nice presentation. I used snap peas rather than mushrooms. However, the sauce was a tad too tangy for me. Next time I will use less of the vinegar. Thanks Caroline..

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Sep. 17, 2003

I used chicken and it was very good. Lots of flavour, little fat, and easy to make.

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Sue

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Reviewed: Jul. 30, 2003

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.

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FAT KAREN

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