This stir fry came together quickly. We just did not care for the sauce so I would add a couple teaspoons of sugar to cut the salty sour flavor and a tablespoon of freshly grated ginger root and a tespoon of sambal to add some zest to the flavor.
Very easy, I did add a 1/2 cup of chicken stock at the end, in addition to the soy sauce mixture. We like our stir fry with a little more sauce.
I didn't have bok choy and used carrots in this recipe. It still worked well.
This recipe will burn when put the broccoli in at the end. I ended up with raw broccoli and burnt carrots. Put the broccoli in before the pork or earlier. Another option would be to cook the broccoli before you add it to the pan. Also note that this will make A LOT of food and could easily feed 5-6 people if you put it with rice.
I like salty food so I enoyed the recipe as is. The one thing I'd say is there was a lot of sauce and the dish could have used rice to soak some of it up.
I didn't have bok choy so used kale instead and it worked well. I found there was not enough sauce for our liking so I doubled the sauce and it was good!
I had all the ingredients on hand so followed the recipe exactly. However I found the sauce to lack some zip... too salty. Finally just doused it with some Sriracha! Also note this doesn't work as a left over as all the veggies get soggy.
A nice authentic flavor. The kids really enjoyed it! Easy to spice it up if desired.
Used low sodium soy sauce. Baby bok choy. Water chestnuts and bean sprouts. Was delicious. I would add the broccoli next time or double the bok choy!
