Reviewed: Mar. 23, 2012

This was very good! I had to change things to suit what I had on hand. I left out the mushrooms and celery and used a frozen mix of peppers and onions. I forgot to add the water chestnuts, ooops and used green cabbage. This still turned out very good, and suited my taste. I did not put the flour on the pork before cooking it in the oil.. used all soy sauce and no chicken broth. This was very fast to cook, and pretty cheap too. I added chopped carrots.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jan. 8, 2012

I didn't have all the veggies called for in this, so I just left out what I didn't have and added in one for a sub. We bought some white asparagus recently that tastes more like water chestnuts than asparagus, so I used that instead, and weirdly enough, it worked incredibly well. I left out the bok choy and celery and used orange bell peppers. I also used less pork than called for and more veggies--healthier for us that way anyway! This comes together pretty quickly (minus all the chopping--don't forget to build that into your cooking time!) and the sauce is pretty good. I used red wine vinegar instead of sherry and we didn't notice at all. I served this with a healthy portion of rice and some egg rolls. Very good. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Oct. 16, 2011

Excellent! I cooked this and the taste is awesome! I would DEFINITELY try this again!

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4 users found this review helpful

Reviewer:

Wendy

Cooking Level: Intermediate

Home Town: Nassau, New Providence, Bahamas

Reviewed: Sep. 13, 2011

This recipe was pretty tasty. I used chicken instead of pork and green peppers instead of red as I didn't have any red peppers. I also added about 1/4 cup chopped onions. Very simple and quick to put together on a week night.

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6 users found this review helpful

Reviewer:

missmiavega

Cooking Level: Intermediate

Home Town: Palestine, Illinois, USA

Living In: Saint Peters, Missouri, USA

Reviewed: Aug. 22, 2011

perfect as is. i just added some different veggies that i like - bamoo shoots and bean spouts and left out the bok choy

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6 users found this review helpful

Reviewer:

12katie

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

Living In: Byron, Illinois, USA

Reviewed: Jul. 31, 2011

Tried this today using some pork chops we had on hand. My wife and I really enjoyed it. I just made sure to trim up the chops really well and remove all the fat. Simple, but great tasting

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5 users found this review helpful

Reviewer:

Jpav

Reviewed: Jun. 11, 2011

found it kind of flavorless. if I made it again I would add some spicy additions like hot peppers

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6 users found this review helpful

Reviewer:

Heather

Reviewed: Mar. 15, 2011

Good, quick, easy. I used boneless pork spare ribs and it worked fine. I also subbed fresh ginger and added a little sriracha for some heat. I would recommend doubling the sauce. There wasn't enough to pour over rice for us.

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6 users found this review helpful

Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Mar. 13, 2011

I didn't have mushrooms, water chesnuts, and celery, so I used yellow and red bell pepper, green onions, edemame, bok choy, and sugar peas. For the sauce I used tamari, chicken broth, fresh ginger, orange juice and I am allergic to gluten and corn so I used my own gluten free flour to thicken it. And for meat I used shrimp, SO YUMMY!

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5 users found this review helpful