Reviewed: Jul. 11, 2008

Very good! Only thing I changed was to use noodles instead of rice to make more of a lo mein.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Oct. 15, 2006

This is in regular rotation at my house, though I do make a couple changes. First, I cut the soy sauce amount in half and make up the difference with rice vinegar or rice wine. Second, I double the garlic and add a little sambal oelek or red pepper flakes to taste. Lastly, I don't pre-cook the beans, but stir-fry them with some oyster mushrooms until crisp tender before returning the pork to the pan. Very tasty.

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Boukey

Cooking Level: Intermediate

Reviewed: Aug. 29, 2006

Used water chesnuts instead of Cashews to give a little bite. My boyfriend and I enjoyed it, but I felt it needed more sauce and maybe a little spice. I definately will try making it again with these changes.

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rebeccajs

Reviewed: Jul. 15, 2006

This is a great recipe...easy, tasty, versatile, fast...what more could you want? If you're craving authentic-tasting chinese food, this is the recipe. I used onions, broccoli, and green peppers in place of the green beans.

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MeredithCanCook

Reviewed: May 16, 2006

AWESOME! We loved this recipe. I reccomend laying out all your ingredients and placing them in small containers like they do on the cooking shows because the cooking is fast. Easier to have everything at your fingertips. We liked this recipe so much that I bought a wok shaped pan just to make this recipe (and other stir frys) I could not find small cashews so I bought whole ones and chopped them up, placed them in a pan and sprinkled sesame oil over them. Then, I broiled them for a few minutes until they were crispy. Thanks for the add- one of our favorites.

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Reviewer:

cavoe

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Apr. 27, 2006

This was great - quick, easy, tasty and healthy. I made 1/2 the amount and added a handful of bean sprouts with the beans. We had it on its own, didn't need the rice.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

Reviewed: Apr. 3, 2006

Good basic stir fry recipe. Next time I'll reduce sesame oil to 1 teaspoon. Would probably work well with broccoli, maybe scallions and matchstick carrots too. Sauce needs something - perhaps a teaspoon of hoisin?

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Reviewer:

Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

Reviewed: Mar. 30, 2006

Great recipe -- I added one onion.

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

Reviewed: Mar. 20, 2006

I know I'm minority here, but this dish was missing something. I'm from the south and EVERYTHING is bursting with flavor here! I made peanut cilantro sauce for our egg rolls and ended up pouring that on this dish. Hubby and kids did the same. Sorry :(

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Reviewer:

Marci B.

Reviewed: Mar. 7, 2006

I've made this many times before. Each time I bring the left overs into work for lunch the whole office starts craving chinese food. The flavor is wonderful and it makes great left overs!

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