This is an excellent stir-fry recipe. I've been trying pork stir-fry recipes for a while now, and I feel my search is over! I used thin sliced pork chops, removed all the fat, and cut into very fine strips. I think this this size helped to keep the pork very tender. Be sure not to overcook the pork. It's not chicken - it can be a little pink in the middle. I added a bag of frozen oriental stir-fry vegetables (thawed would have been better to reduce the amount of cooking time for the pork) after the pork was mostly done. Used 1.5 lb of pork, so increased portion size to 12. Do not increase the amount the veg. oil, but do follow the new measurements for sesame oil. I had to substitute the rice wine with rice vinegar and dark soy sauce with regular (actually lite) soy sauce. I omitted the salt as my husband always douses his chinese meals with soy sauce before trying it. Excellent flavor - my two and four year old liked it. I disagree that it is missing anything - but it certainly could be jazzed up any way you want. Thank you for this recipe!
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This is an excellent stir-fry recipe. I've been trying pork stir-fry recipes for a while now,...