The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 10, 2009
I used this recipe mainly for the marinade and reminding me to use chile paste. The meat was very tender but I did keep it in the marinade overnight and the next full day. I added lots of veggies and it was great!
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Cooking Level: Intermediate

Home Town: Garden Grove, California, USA
Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 4, 2009
Excellent! I added a TBSP of soy sauce to the marinade and for the stir fried I used red pepper flakes, peanuts and added a 1/4 cup of sweet and sour sauce at the very end. Will definetely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 16, 2009
I omitted the extra oil for stir frying. Sprayed the pan with Pam, drained most of the marinade off the meat, and it all fried up just fine. I was a little concerned that the meat and peppers were essentially boiling instead of being stir fried--but that concern was dismissed once I thickened it. I took another reviewer's advice and added a little less than 2 T. of cornstarch at the end. Mmmm! Hubby and the family loved it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 13, 2009
The meal was good, but very light. We served it for company and came up a little short in terms of filling everyone up. We'll try it again, but over a bed of rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 29, 2009
This was delicious. As many others did, I used hot pepper flakes instesd of chili paste & it was great!
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pmj

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 23, 2009
This was delicious!. I do not know what hot chili paste is nor could I find it in the store so I added one tablespoon premium chili powder to one tablespoon tomato paste. That was the only change I made. This is a keeper and I will make it again and again and again.....
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 21, 2009
This is a great stir fry as printed. For us we have to turn down the "heat" a little but otherwise no substitutes. I will not rate a recipe that I have taken apart - this is very unfair. Thanks for a lovely meal.
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Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 7, 2009
My husband and I had this for dinner last night. I worried that it might come out really spicy because of the peppers and chili paste, but then it came out just right and very flavorful! I used regular white distilled vinegar because I didn't have rice wine vinegar. Then for hot chili paste, I only have Chili Garlic paste and I added only half a teaspoon because the brand I got is more concentrated than Lee Kum Kee. I followed the mix of Teriyaki Sauce from one of the reviewers but omitted a few items and brought it down to: sugar, soy sauce, vinegar, garlic powder, ginger powder and cornstarch. Definitely will make it again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 16, 2008
This was such a simple and tasty recipe! Loved it! Thanks.
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Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Jan. 31, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Jan. 7, 2008
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!
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Home Town: Niles, Illinois, USA
Living In: Wauconda, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 5, 2007
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...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 10, 2006
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 2, 2006
This is a great stir fry recipe. Our family liked it very much! We will definitely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 10, 2006
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.
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Cooking Level: Intermediate

Home Town: Williston, North Dakota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 6, 2006
It was ok. Not bad but nothing special.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 29, 2006
Fantastic and so quick and easy - my husband said it was "delicious"!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 24, 2006
Wonderful recipe, though I substituted the peppers for brocoli and onions, it was great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 23, 2006
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 21, 2006
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!
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Amy

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA
Living In: Auburn, California, USA

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