READY IN 35 mins

My Fly Stir-Fry

Read Reviews (20)

"My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles." — CAROLINEL

Directions

Slice pork as thinly as possible. Working with partially frozen chops makes this easier. In a medium bowl, mix pork with mirin, rice vinegar, and soy sauce. Cover, and let marinate in refrigerator while you prepare the remaining ingredients.
Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger.
Heat wok or large skillet over medium heat, then coat with sesame oil. Saute minced green onion, garlic, and ginger until fragrant. Increase heat to high. Squeeze marinade off pork, and place pork into wok. Reserve marinade. Cook and stir until pork is no longer pink, about 4 minutes. Stir in mushrooms, green pepper, and sliced green onion. Cook, stirring, until vegetables are tender, about 4 minutes. Stir in reserved marinade, and cook about 2 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Footnotes

The amount of sauce you add depends on your taste, or the amount of meat or vegetables you have decided to cook. Do not let the dish get too soupy. If you don't mind the taste, you could add 1 tablespoon of cornstarch to thicken the sauce. What's key are the proportions of the sauce: 1 part each rice wine and rice vinegar, to 2 parts soy.

Reviews More Reviews

Most Helpful Positive Review

Dec 01, 2004

I really love the versitility of this recipe. I didn't have any mirin so instead I used a good red wine and added about 1/2 tsp of sugar to sweeten it. It worked out really well with beef. Like another reviewer I added some hot pepper flakes. My husband thought it "was tasty" which is a pretty high compliment (usually says it's "OK" for everything). Thank you Caroline!

—MRSCOHEN

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Most Helpful Critical Review

Apr 01, 2006

This tasted good but just too much soy sauce. And the meat was way overcooked. Vegetables became soggy too drenched in sauce. Won't make it again!

—mika

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23 Ratings

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Sep 17, 2003

This recipe was quick and tasty. My boyfriend, who has lived all over Asia, loved this dish. I added a bit more garlic and 2 Thai chilies to give it a bit of zip, but that is just personal taste. The combination of rice vinegar, mirin, and soy sauce was perfect.

—FAT KAREN

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Sep 10, 2007

After reading the reviews, I made a few adjustments. Instead of the mirin, I used 1/4 cup unsalted chicken broth. I used 3 cloves of garlic, minced and instead of green pepper added 4 cups broccoli flowerettes and 1 1/2 cups pea pods. I tripled the mushrooms, and I sliced an onion to add to the stir fry, and put chopped green onion over the dish before serving. I added 1 tsp of corn starch to the reserved juice, which slightly thickened it. Served over jasmine rice, this was delicious (not too salty - the extra vegetables and the chicken broth likely helped).

—Barb A.

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Jan 05, 2006

Very flavorful. The marinade was great. I did add a lot more garlic, ginger and some hot pepper flakes to the heating oil. And because the sauce was already very salty, I cut the reserved liquid with some chicken broth (and thickened it with cornstarch) before adding it back into the stir-fry. I'm looking forward to making this again.

—Sandy O.

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Apr 03, 2005

This was delicious! I just used a tiny bit less soy sauce, even though it said it was essential, because I'm not a big fan of the stuff. Otherwise, it was incredible! One of the best recipes on the site.

—MARSHMALO

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Mar 14, 2005

I used quorn in this recipe as the protein, and it was great. FYI - the seasame oil is essential for flavor. Don't decrease the amount. It only adds 30 calories per serving, or 3.4 grams fat.

—Syd

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Apr 24, 2012

Fantastic! I did make a few changes. Since I didn't have the mirin, I substituted a splash of a slightly dry, tart Reisling wine. I added an additional garlic clove, 1 teaspoon of sugar, and another tablespoon of ginger. I also added more vegetables - red cabbage, snow peas, and carrots, and some raw peanuts. Very fresh and not overly sweet or salty. I made plenty to have left overs but my kids had third helpings and polished off the entire entree.

—Momof3

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Nutrition

Calories
287 kcal
14%

Carbohydrates
14.1 g
5%

Cholesterol
76 mg
25%

Fat
11.5 g
18%

Fiber
2.2 g
9%

Protein
28.2 g
56%

Sodium
1869 mg
75%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

My Fly Stir-Fry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 287
Calories from Fat: 103

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 3.3g 16 %
** Cholesterol 76mg 25 %
** Sodium 1869mg 75 %
** Potassium 743mg 21 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 2.2g 9 %
Protein 28.2g 56 %
Sugars 7.7g
Vitamin A 14 %
Vitamin C 55 %
Calcium 8 %
Iron 22 %
** Thiamin 98 %
** Niacin 120 %
** Vitamin B6 62 %
** Magnesium 21 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.