Reviewed: Apr. 1, 2012

I made this recipe the first time because I had left over chops. It is amazing! Making again today. Probably enhances the fennel flavor since there is fennel in my pork brine

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Reviewer:

msnopkowski

Cooking Level: Intermediate

Home Town: Fowlerville, Michigan, USA

Reviewed: Mar. 23, 2012

I didn't have chinese five spice so I left that out, i was too lazy to crush the fennel seed. Still tasted very good!

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

This is a very good recipe! I marinated the meat in combo of soy sauce, brown sugar and Chinese 5 spice. I had never used fennel or Chinese five spice before so I went with only the Chinese five spice, leaving the fennel to try another time. I also used white rice and increased the soy sauce (personal taste). Other than that I followed the directions as stated. It's been put into my monthly meal plan!

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Reviewer:

Hemmie

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Cooking Level: Intermediate

Living In: Rochester, New Hampshire, USA

Reviewed: Jul. 20, 2011

Very good stir-fry. I increased it so that I had 6 servings. I only gave a 4-star rating because I didn't use the fennel seed nor did I have Chinese five seasonings, but instead used a chinese seasoning packet. This is loaded with flavor and is quick to put together. I think the key is to have your rice cold. Leftover were enjoyed by my son for lunch the next day. Thanks Laura for sharing.

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jun. 20, 2011

A little salty for my taste, but my husband gobbled it up in no time. My son was also a big fan!

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Reviewer:

superwife

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: May 30, 2011

I love this recipe, I have made it a few times now and it is the perfect way to use up some leftover pork loin. I just add it at the end to heat through with the other ingredients. The recipe has a very flexible flavor profile that complements any other vegetables you want to use. Thanks!

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: Huntingdon Valley, Pennsylvania, USA

Living In: Abington, Pennsylvania, USA

Reviewed: Apr. 8, 2011

I found it to be a very subtle flavour so can see how others would call it bland. My husband and two kids though all went for second helpings which is rare so I can't complain! I left out the onions and broccoli and added in peas and doubled the chinese five spice but didn't marinate.

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Reviewer:

Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 5, 2011

very good. We had this as a meal with lean pork loin, egg beaters, lots of veggies.

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Reviewer:

Karen-Chris

Reviewed: Jan. 28, 2011

This gave me a great base for making Pork Fried Rice. I didn't have the chinese five spice they called for... and I was making it for a family of 6. I used a pork loin roast that I had made the day before and wanted something besides the typical pork b-b-q. So I fried that up with some low sodium soy sauce, and then removed it. Added the veggies and 4 garlic cloves, diced and more soy, and then added the rice and pork back in and fried it up. It was awesome! I don't know what the caraway seed or spices would have done, but in case you find yourself like me and lacking those things.. the garlic and soy sauce were perfect! I also cooked my rice with a couple of beef bouillon cubes. Hope this helps you out! Yum!

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Reviewer:

Karelina

Reviewed: Oct. 27, 2010

Love the mix of Chinese Five Spice and Fennel seed - I was trying to use up leftovers - roast pork loin and quinoa so I made those substitutions. I used 1 tbsp of soy and a teaspoon of sugar plus minced garlic clove when warming up the pork. Also added asparagus to veggies since I had it. Great!

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