Reviewed: Oct. 5, 2001

This has a wonderful flavor!! It does need more vegatables because it's all meat. I added sugar snap peas, water chesnuts, and carrots.

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312 users found this review helpful

Reviewer:

MRS SAD

Reviewed: Nov. 11, 2004

Easy recipe for a filling dinner. I cut up a 1 pound pork tenderloin, added a bag of frozen "stir fry vegetables mix" and served with some brown rice on the side. I used Splenda in place of the sugar, and lite soy sauce only.

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174 users found this review helpful

Reviewer:

Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

Reviewed: Sep. 28, 2005

The concept is good, but I really had to alter the recipe a lot to make it more flavorful. I added some honey teriyake sauce, Thai garlic-pepper sauce, and cornstarch mixed with some water to thicken the sauce.

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115 users found this review helpful

Reviewer:

Miami Mama

Cooking Level: Intermediate

Reviewed: Nov. 30, 2003

This was very tasty, but I made a few adjustments. First, I doubled everything in the recipe except for the oils. I didn't add any additional salt. I also used 1/2 teaspoon of minced ginger instead of fresh ginger root. Snow peas went well with it.

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62 users found this review helpful

Reviewer:

Audrey

Reviewed: Jan. 6, 2006

I enjoyed this recipe, but I think it needed more ginger. I ommited the salt because soy sauce has enough salt as it is. I made this and put it with bok choy and snow peas as a stir fry and it came out pretty good. I cut it by at least half. Otherwise, not bad.

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48 users found this review helpful

Reviewer:

Jenn R

Cooking Level: Beginning

Home Town: Altamont, New York, USA

Living In: Amherst, New York, USA

Reviewed: Jan. 5, 2005

The flavor of this recipe was good. I did add snow peas, carrots and crushed red pepper. I also changed the recipe for 12 servings as I had 1 1/2 lb of pork already. Following the instructions for 12 servings made it overall way too oily! When I make this in the future I'll cut down on the oil for the larger serving size.

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37 users found this review helpful

Reviewer:

MISSWELTY

Reviewed: Apr. 24, 2012

What this recipe needs is garlic!!!! Mince up 2 cloves of garlic and saute along with the ginger. Use about 2 teaspoons of oil, not tablespoons. And before beginning the cooking, mix wine, sugar, and soy sauce with meat, and then add 1/2 Tbsp cornstarch, mixing to coat meat. Skip the salt. After cooking the garlic/ginger for a few seconds, add the meat mixture and the onion. After meat is cooked, you can add a little chicken broth or water to make it more saucy. Then, drizzle with the sesame oil before serving. Slivered red peppers add a nice touch, or any veges you like.

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32 users found this review helpful

Reviewer:

PatsyK

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 21, 2005

My husband absolutely loves this! Oh yeah, and I like it alot too. :-) I only make one substitution: I use Chinese rice wine vinegar in place of the Chinese rive wine.

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32 users found this review helpful

Reviewer:

CZBARRETT

Reviewed: May 15, 2006

Pretty good, and easy to make. I added snow peas and bean sprouts. I also added a bit of corn starch to thicken the sauce. Next time, I might grate the ginger, or make more of an effort to slice it thinly.

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20 users found this review helpful

Reviewer:

Alya

Reviewed: Nov. 20, 2001

The recipe is very tasty but it needs something. I added some snap peas and fresh tomatoes to the stir-fry w/some ginger for taste, and it worked out really well. my girl dug it.

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19 users found this review helpful