Reviewed: Aug. 30, 2005

Yum. Everyone loved this recipe! The pork had a wonderful flavor and it looked gorgeous on the serving plate. I didn't have mint, so used green onion & cilantro. Served over steamed calrose rice and side pot stickers. MMMMM

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22 users found this review helpful

Reviewer:

JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

Reviewed: Sep. 2, 2005

This dish was absolutely delicious! I don't like really spicy dishes, and this one wasn't too spicy--it was just right! I got so many compliments on it! I am not a huge fan of mint, so I just sprinkled green onions on the top. I will definitely make it again and again! I am going to add snow peas and bean sprouts next time...YUM!

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16 users found this review helpful

Reviewer:

erin

Reviewed: Sep. 7, 2005

This was soooo good. I wanted to scrap the plate, and lick it!!!! For the teriyaki sauce I made my own...1/4 c. sugar, 1/4 soy sauce, 1 Tablespoon cider vinegar, 1 garlic, 1/2 tsp powered ginger, 1 tsp. chilli pepper. Then I mixed the 3 T. fresh ginger that it called for. I used it all(not just 5 T.) Then I mixed up some cornstarch with water and added a little at a time(1 T. cornstarch, 1 T. water) I also marinaded the prokloin over night and baked it for an hour. It was so tender I could have cut it with a fork!!!! Cooled it and stirfried it with the peppers and sauce.

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79 users found this review helpful

Reviewer:

LAURABELLE5

Reviewed: Nov. 14, 2005

This was the best. I couldn't find chili paste, only chili sauce, so I used it. I doubled the amount, because we like spicy. We served it over Basmati Rice and it was outstanding. Thank goodness for leftovers.

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3 users found this review helpful

Reviewer:

Chris

Cooking Level: Expert

Home Town: Fulda, Hessen, Germany

Living In: Laguna Niguel, California, USA

Reviewed: Feb. 11, 2006

I just followed the recipe and it came out great. The whole family loved it!

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4 users found this review helpful

Reviewer:

DOSIMAN51

Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA

Living In: Petoskey, Michigan, USA

Reviewed: Mar. 4, 2006

This was great even though I deviate frm d recipe a little. I didn't have tenderloin so I slow cooked the pork with chicken stock until it was tender. added carrot b/c didn't hav yellow or red peppers. Also added stock 2 make saucier. Boyfriend gave 2 thumbs up.

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4 users found this review helpful

Reviewer:

jamvibes

Reviewed: Mar. 14, 2006

i really enjoyed this, but i couldn't find the chile paste and i don't think it was something you can leave out. it is a little bland without it. i don't know what i can put in place of it b/c i don't think it is available in my area. any suggestions?

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3 users found this review helpful

Reviewer:

tnelson

Reviewed: Apr. 21, 2006

I altered the recipe so much that I probably shoudn't rate it but I wanted to leave a review to let y'all know how adaptable & flavorful it is. I used leftover pork (spanish pork w/ white wine from this site) but my leftovers were very juicy & tender. I can't recommend leftover pork that is dry or tough. I did not have fresh ginger nor chile paste so I subbed ground ginger & red pepper flakes (foodsubs.com is a great resource for knowing what to sub) but not in the same quantities...I just taste tested it & quit when it tasted right. I, of course, did not use the marinade since my pork was precooked. In addition to the peppers, I added mushrooms & frozen, thawed snow peas. Because of the addition of the veggies I had to increase the teriyaki sauce. I sauteed the veggies in sesame oil for a few minutes, added the leftover pork cubes & then added the teriyaki, ginger & red pepper flakes...allowing it to simmer for a little while until liquid was absorbed. I served it over jasmine rice & instead of garnishing it w/ toasted almonds, I sliced up a bit of green onions. Mandarin Almond Salad (from thsi site) was the perfect complement

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86 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Apr. 21, 2006

This was a very good stir fry meal. I used ground ginger (didn't have fresh on hand) and I didn't have the hot chili paste either. I added some hot pepper flakes to the marinade and used hoisin sauce in place of the chili paste for flavor. I substituted one tbsp. of sesame oil when cooking the pork. I added a sliced rib of celery with the bell peppers, and the thickener (one tbsp. of both cornstarch and cold water) and two sliced green onions at the end. One bag of Success rice was just the right amount to go with this recipe.

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21 users found this review helpful