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

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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

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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

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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

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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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cavoe

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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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

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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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Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

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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

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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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Marci B.

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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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Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

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Reviewed: Feb. 24, 2006

This was great. I added some carrots and onions. This is a definate keeper.

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MHOWLAND

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Reviewed: Feb. 23, 2006

This recipe tasted great. I used chicken and peanuts instead of pork and cashews. Also, I didn't have sesame oil, so I used 1 tsp. veg. oil, 1 tsp. walnut oil, and 1tsp sesame seeds. When I poured the chicken and sauce in to the pan, they stuck to the bottom so I added about a cup of water. I would probably double the amount of soy sauce next time and still add water, because there didn't seem to be enough sauce. But what was there tasted great, the fresh ginger and green beans were wonderful with the chicken. Also, I opened a can of chicken broth and used the rest that didn't go in the recipe as part of the 'water' to cook the rice in. All together very nice flavor and appearance! Thanks!

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RedwoodTrie

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 21, 2006

Wow this recipe is so delicious! I've been looking for a pork dish that wasn't too dry and this is it! Everything I needed was already in my kitchen, only the green beans which I substituted for frozen stir-fry vegetables. But next time I'll definitely follow the recipe as it would probably be much better! Thanks

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Sue

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Reviewed: Feb. 16, 2006

This was a good stir fry! We added a chopped onion and sauteed it before adding the beans. Also, we used Chinese style long beans instead of regular green beans which turned out delicious! Sub'd guar gum for a thickner instead of cornstarch and veggie 'steak' strips for meat. Next time will add more veggies for some variety.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Feb. 11, 2006

I made this for company and everyone loved it! We skipped the cashews since we're all on diets and didn't miss a thing. Great flavorful recipe!

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MITCHIEJACK

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Reviewed: Jan. 19, 2006

Really a great basic stir fry recipe. I have never added corn starch at the marinating stage - great idea. While cooking, it allowed for the pork to stick and brown, leaving all those 'yummies' on the bottom of the wok. You could add whatever veggies you like (mushrooms, carrots, bamboo shoots, sub broccoli, sub asparagus, sub bok choy) that you like. What is not variable is the liquid at the end, but you could sub white wine or cooking sherry instead of chix broth. The reason for four stars instead of five was that I believe you can skip blanching the beans....it's the nature of "Stir Fry." This will be in my permanent recipe box. Thanks!

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LUCKYKEL

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Reviewed: Dec. 28, 2005

Looks like I'm in the minority on this one, I didn't care for this at all. I like all the ingredients individually, but together this recipe just fell short. Thanks anyways!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Dec. 8, 2005

This was SO good! The pork was so tender and flavorful. I added some extra garlic, but otherwise cooked recipe as directed. I let the pork marinate while I prepared everything else. I highly recommend this dish!!

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