Reviewed: May 8, 2013

I love stir fry recipes because I often have a plethora of random, leftover veggies in my kitchen and this is a great way to eat them! I usually make my stir fry sauce with peanut butter but after finding out I didn't have any, I turned my attention to this recipe. I had to use a lemon instead of a lime because I had it on hand and it was great. I used tofu instead of pork, and didn't marinate it beforehand. I changed up the veggies to fit our needs and used some green and orange bell pepper, white onions, mushrooms, zucchini, and yellow squash, and broccoli. Served it over brown rice and it was oh-so-tasty! I added some spicy Chinese mustard to mine, too, since I left out the chile peppers. Oh, and I used cashews instead of peanuts (again, pantry contents.) Already dreaming of the leftovers that are in the fridge for my lunch!

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Reviewer:

Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 25, 2013

This could be a lot better. First of all, you don't need to use pork tenderloin. The price is really high, and if you use a cheaper cut, it's just fine. I don't know any Chinese restaurants (and I live in a city with a huge Asian population) that uses tenderloin for this kind of dish. Second, cut the pork into strips. "Cubes" is really non-descriptive, and if you cut the pork into stew-sized cubes, they will never get tender enough. Third, this is not really that spicy. I saw that from the start and put some chili sauce into the lime mixture and it still wasn't really spicy. Use lots of chili sauce. And fourth, cut back on the cornstarch in the lime juice or it will thicken immediately. At least that's what happened to me with a high heat burner. I added some Chinese rice wine to the lime mixture also, I think that helped but next time I will use the rice wine and omit the vinegar, which made it end up a little too acidic.

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Reviewer:

realspear

Reviewed: Nov. 7, 2011

Made this for dinner last night and the whole family loved it (the kids picked around the veggies). I left out the peanuts and the chili oil, but didn't miss either of them.

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Reviewer:

aleuthard

Reviewed: Sep. 22, 2011

I did not care for this recipe. Too limey. Too spicy.

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Reviewer:

Kittydidit

Reviewed: Jul. 27, 2011

Tangy sauce easy to whip up

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Reviewer:

Mkaty

Cooking Level: Intermediate

Living In: Erie, Colorado, USA

Reviewed: Mar. 13, 2011

I love the taste of the pork and the marinade. It was just cooked perfectly! I usually don't like pork, but the is great!

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Reviewer:

brooksy

Reviewed: Mar. 12, 2011

This is a WINNING recipe! I followed the recipe, but I left out the sesame oil (didn't have any on hand) and I added a little sugar to the lime mixture. I also used the Kirkland stir fry frozen veggies. Needles to say there were no leftovers.

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Reviewer:

Beckie

Reviewed: Aug. 4, 2010

This was a lot of work and did not turn out like I hoped! We love Chinese food from PF Changs to Panda Express to homemade, but this jusdt didn't work. Way too much lime flavor. I made a special trip to the store to get the chili oil and fresh ginger so that I could follow the recipe exactly.

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Reviewer:

luveatin

Reviewed: Jul. 2, 2010

I made this for a quick meal and I loved it. The changes I made were from the suggestions from other reviews. I did not use the chille oil or green chille peppers. But added sugar to the lime sauce for the end of the recipe and added chille pepper flakes 2 pinches and cayanne pepper to taste. It was not too hot, but very favorful!!

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Reviewer:

Lori Bonzy

Reviewed: Mar. 12, 2010

Maybe I'm just not into Sichuan-style food. Anyway, I found this to be a lot of work (actually it was fun to prepare as a result!) but not very exciting in flavor. I'm not into spices and didn't really like the flavor underneath the spices. My husband didn't care for it much either. But it could just be our tastes.

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