This recipe made a delicious dinner, like homemade take-out! 5 stars for flavor, 4 stars for method. After reading the directions, I made some changes. I felt that if I just added the carrots, peppers and celery to the wok after the pork was browned, they would still be pretty ‘hard’ when plated, or the pork would be overcooked. I chose to start by partially stir-frying the veggies in a bit of oil (excluding the napa cabbage) just until they began to lose that hardness, then set them aside. I added them back into the wok along with the cabbage after the meat was browned. They were the perfect tender crisp at serving time. The only other change I made was to add a bit of ginger and fresh garlic to the marinade for the pork, and let the meat marinate for a few hours. I also removed everything from the wok with a slotted spoon, before adding the cornstarch slurry to the juices in the pan. The sauce for the noodles was perfectly delish and not too sweet. I think it totally depends on which brand you choose for the sweet chili sauce, my sauce was sweet and spicy because I chose a sweet spicy (Asian) chili garlic sauce. The ketchup type American sweet chili sauce would be a huge mistake! I will make this again, using chicken next time.
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This recipe made a delicious dinner, like homemade take-out! 5 stars for flavor, 4 stars for...