Reviewed: Jan. 3, 2004

Good but very salty. I think either using low sodium broth or soy sauce would help. Good to use as a base recipe and add whatever you have on hand.

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all4shoes2003

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Reviewed: Nov. 8, 2003

This recipe was great! The sauce thickened just right. I didn't use the sherry or water chestnuts (my sister doesn't like them) so it could have had a little more flavor with those. I used cut up pork chops instead of tenderloin and it was fine. This recipe went over great and I will be using it often. Thanks Sandee!

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ALYSSIA

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Reviewed: Jul. 30, 2003

All of us really enjoyed this recipe and can't wait to make it again. I loved it the way it was but it would be easy to alter with what you have on hand. I served with chinese noodles.

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 1, 2003

Simple and tasty. Was a great way to use left over pork roast. I'll make it again but with low sodium soy sauce and more bok choy and water chestnuts for extra crunchiness.

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JINTZ

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Reviewed: Nov. 2, 2001

I thought this recipe lacked flavor. It was very bland. None of my family cared for it and we usually love stir-fry recipes.

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KLJENSEN

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Reviewed: Dec. 6, 2000

This was a great recipe. I modified it by using left over pork and instead of peppers and mushrooms I used bean sprouts and green beans. I would make this again using left over chicken or meat. I sprinkled top with chow mein noodles.

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