My Fly Stir-Fry Recipe -
My Fly Stir-Fry Recipe
  • READY IN 35 mins

My Fly Stir-Fry

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. 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.
  2. Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger.
  3. 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.
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  • Note
  • 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!

Most Helpful Critical Review
Jul 30, 2015

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.

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.

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).

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!

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.

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.

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.


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  • 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.

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