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My review
My Fly Stir-Fry
1
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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Ingredients
35 m servings 287Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger.
- 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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Footnotes
- 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.
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
12/1/2004
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 ...
Most helpful critical review
7/30/2015
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...
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12/1/2004
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 ...
7/30/2003
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 tast...
9/10/2007
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 brocc...
7/30/2015
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...
1/10/2004
This review is just of the sauce; I used it with a tofu/veggie stir fry. And it was delicious! Very tangy and lots of flavor. I've been looking for a nice light sauce because I'm tired of tho...
5/15/2016
Very versatile and I quite enjoyed the simplicity of this recipe, however, could not find any sweet Japanese wine in any grocery or liquor stores so had to substitute with White cooking wine wit...
4/24/2012
Fantastic! I did make a few changes. Since I didn't have the mirin, I substituted a splash of a slightly dry, tart Reisling wine. I added an additional garlic clove, 1 teaspoon of sugar, and ...
10/1/2007
This was a different dish that I'm used to preparing for our Asian nights. I ususally use chicken or beef, but that night, I used a pork tenderloin instead. I thought this had too much vinegar....