This was such a simple and tasty recipe! Loved it! Thanks.

This was very good. I normally make chicken stir fry, but now we will be eating pork more often! I added a little oyster sauce, honey & lime juice for more flavour. Thanks for a great recipe.

Great stir fry recipe! I did not use the chile paste but added some red chile flakes instead. I also added a sliced onion and fresh snow peas which were a really nice addition. The fresh ginger really makes this dish so I wouldn't skimp on that. After the pork and all of the veggies were done cooking I removed them with a slotted spoon and still had a lot of liquid in the bottom of my wok. I then turned up the heat and reduced the liquid until it was a thicker sauce. Poured it over the stir fry and that made it over the top good! Served this on a bed of brown rice...delicious!

This was very good. But it's an awful lot of oil (5 T of Olive Oil in the marinade and 5 T of Vegetable Oil for stir frying). We drained off the Olive Oil in the marinade before stir frying, but it still seemed like too much with the residule marinade plus the stir fry oil. The recipe says to "continue to stir fry until most of the liquid has evaporated"...but there is way too much oil, plus other additives to do that without overcooking the meat and peppers. Has anybody tried not adding the V Oil for stir frying and just stir frying with the Marinade? Better for you...

Absolutely fabulous! Thanks for the recipe! The only changes made were I used the small amount of red chili flakes in the marinade & replaced the red chili paste with hoisin sauce. Instead of red bell pepper I used red onions & added some canned bamboo shoots. Also at the end I added a small amount of corn starch. Served with Jasmine rice.

This is a great stir fry recipe. Our family liked it very much! We will definitely make this again.

I dind't have pork loin so I used prok chops instead. I had no fresh ginger so I used 1 tsp. dried ginger. I too, could not find chili paste, and used hot garlic chili sauce. Flavor of meal was awesome. The sauce was a bit grainy though. Also I would add the peppers later than it advises because they become very soft and lose all their crispness.

It was ok. Not bad but nothing special.

Fantastic and so quick and easy - my husband said it was "delicious"!

Wonderful recipe, though I substituted the peppers for brocoli and onions, it was great!!

We tweaked this a bit, but loved every bit. We substituted the mint for cilantro and chili for red pepper flakes, as others suggested. We also substituted a few tbsp of veggie oil for sesame oil, which added a wonderful flavor. Also, we discovered we were out of teriaki sauce so we substituted with soy sauce. we only needed about 2 tbsp of soy (as opposed to the 5 tbsp of teriaki it calles for). We plan to make this one again and again!

Loved this...and I only used ground ginger.....I can only imagine what it would be like with fresh ginger. The sauce was sooooo good, lowfat, and so tasty!!Will be making often. The almonds are a must!

Great Recipe..I added 1 teaspoon of red pepper flakes to the marinade in subsitute of the chili sauce, and at the end I found that I had a TON of thin sauce so I added 2T of cornstarch, turned out YUM OoOoO's..I also added cilantro instead of mint at the end =) Thanks for the yummy recipe

This was so good! I made it exactly as is except without the almonds, as I didn't have any. I'm going to try it with chicken next!

This was a very good stir fry meal. I used ground ginger (didn't have fresh on hand) and I didn't have the hot chili paste either. I added some hot pepper flakes to the marinade and used hoisin sauce in place of the chili paste for flavor. I substituted one tbsp. of sesame oil when cooking the pork. I added a sliced rib of celery with the bell peppers, and the thickener (one tbsp. of both cornstarch and cold water) and two sliced green onions at the end. One bag of Success rice was just the right amount to go with this recipe.

I altered the recipe so much that I probably shoudn't rate it but I wanted to leave a review to let y'all know how adaptable & flavorful it is. I used leftover pork (spanish pork w/ white wine from this site) but my leftovers were very juicy & tender. I can't recommend leftover pork that is dry or tough. I did not have fresh ginger nor chile paste so I subbed ground ginger & red pepper flakes (foodsubs.com is a great resource for knowing what to sub) but not in the same quantities...I just taste tested it & quit when it tasted right. I, of course, did not use the marinade since my pork was precooked. In addition to the peppers, I added mushrooms & frozen, thawed snow peas. Because of the addition of the veggies I had to increase the teriyaki sauce. I sauteed the veggies in sesame oil for a few minutes, added the leftover pork cubes & then added the teriyaki, ginger & red pepper flakes...allowing it to simmer for a little while until liquid was absorbed. I served it over jasmine rice & instead of garnishing it w/ toasted almonds, I sliced up a bit of green onions. Mandarin Almond Salad (from thsi site) was the perfect complement

i really enjoyed this, but i couldn't find the chile paste and i don't think it was something you can leave out. it is a little bland without it. i don't know what i can put in place of it b/c i don't think it is available in my area. any suggestions?