Reviewed: Dec. 18, 2002

Very tasty! I added sliced mushrooms, bell peppers, and white onion. We really enjoyed this recipe but it was not as spicy as I expected. I will turn up the heat next. A definite keeper! Thanks.

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2 users found this review helpful

Reviewer:

BRYAN K

Home Town: Fort Worth, Texas, USA

Reviewed: Jul. 7, 2004

I agree on this being a good base for other things but my whole family and I really liked this just like it is. Its very easy to do. Very good, thanks! Update: Ive had to come back and change my rating to 5 star from 4. Every time I make this I have to double or triple the recipe or there isnt enough. My family inhales this. Once they ate it so fast, I didnt get any (teach me not to fix drinks etc for everyone. noone waited on me!).

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Reviewer:

SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Gulf Shores, Alabama, USA

Reviewed: Apr. 29, 2003

My family loved this recipe. I added some cabbage, red bell pepper, and a little more chili oil than specified. After I dished out my son's portion, I added some crushed red pepper to spice it up even more (we love spicey food). The pork was very tender and flavorful. No leftovers means this is a keeper!

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Reviewer:

LSTEWART126

Reviewed: Nov. 5, 2004

It turns out better than expected but not super spicy. The vinegar/lime touch with peanuts makes this dish stands out. I like it with more gravy so I added beef broth and lime juice in step 2, yummy!

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Reviewer:

CERA11

Reviewed: Jul. 20, 2004

This was very good! I didn't put as much of the chili oil as it called for. It still had a kick though! I added some celery and water chestnuts too and instead of the peppers I used crushed red pepper flakes.

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1 user found this review helpful

Reviewer:

COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Jan. 28, 2008

This was very tastey. I omitted the chile oil and the chile because my son doesn't like hot food. Instead ofusing peanut oil I used 2 ts. of olive oil. Was a hit, I also only used 1 1/2 ts. of sessame oil because of the fat grams. My kids loved it.

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Reviewer:

Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

Reviewed: May 22, 2005

I loved this recipe. I made it low fat by eliminating all but 1 1/2 tsp of sesame oil, using 3 jalapeno peppers, whole button mushrooms and hot sauce. I'm making another batch today to freeze in small one portion containers. Thanks so much for this wonderful recipe!!

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5 users found this review helpful

Reviewer:

Bubby

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lake Geneva, Wisconsin, USA

Reviewed: Dec. 13, 2001

Very simple to make and very tasty. I did tone down the peppers and chile oil first time around to ensure not too hot, will turn up the heat a little next time.

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3 users found this review helpful

Reviewer:

DDB2121

Reviewed: Sep. 23, 2004

Fantastic recipe - one of the best stir fry's i've ever had. I used lemon instead of lime, olive instead of peanut oil, and no peanuts. Instead of the fresh chile peppers i used cayennes. It was nice and spicy and the lemon and vinegar made the meal.

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Reviewer:

EARLJW

Reviewed: Oct. 15, 2004

This was wonderful! We made a few changes to the original recipe by skipping the cornstarch, tripling the sauce because we added pasta to the stir fry ,and adding some lemon juice at the end. We used chili paste instead of chili oil, and red pepper instead of the chilis, and we used olive oil instead of peanut oil.

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1 user found this review helpful