I love this recipe! I make it with Pork Tenderloin, chicken and sometimes even Shrimp! I always make the meat ahead of time. Usually I marinate the Pork overnight in a Teriyaki sauce/marinade and we slow cook them on the grill, basting regularly up above heat on the top rack. We generally eat one then and save one for this recipe which is why I always cook one slightly pinker (almost medium rare) so when I use it in this recipe and stir-fry, it doesn't over cook! Anyhow, I double the sauce part of this recipe, we love it and the noodles tend to soak it up! Which is why I keep sauce separate from the noodles until time to eat! And I did add ground Ginger to the veggies/sauce for extra pungent flavor! And like some of the other viewers, I didn't always use the water (if I had enough chicken broth I used that instead). Last, I always use whatever is in the cupboard: water chestnuts (a must), bamboo shoots, cashews, and snap peas....all work well! They are staples in my cupboards and freezer! Hope this helped!! We are having this tonight...I lost my overly messy, discolored and penned up copy so I had to get on here to print another and thought I'd write this review! Enjoy! And thank you Meesh!! Chow!
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I love this recipe! I make it with Pork Tenderloin, chicken and sometimes even Shrimp! I...