Recipe by CAROLINEL
"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."
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center cut pork chops, thinly sliced
mirin (Japanese sweet wine)
green bell pepper, sliced
minced fresh ginger root
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!
I ate this, and it filled my belly, but it was a real disappointment. When I try a new recipe I sure do expect more from it than it just being edible. I backed off on the marinade by half and that sure worked better for me than the full amount would have. Still, the amount of soy sauce was enough to color the vegetables as well as somewhat obscure the flavor of them, and there was still enough of the vinegar for it to impart a slight, but unpleasant, tang. I included the ginger, even tho' I typically don't care for it, but believed I could tolerate it if I reduced the amount indicated in the recipe. That, too, was unpleasant. The ginger should add just a hint of its flavor, not announce itself boldly. A little soy sauce, a little mirin, and a little garlic and I would have liked this dish far better.
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.
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).
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
My Fly Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 103
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