Use your favorite sliced vegetables in place of the zucchini and bell pepper; mushrooms and water chestnuts would also be good. To round out the meal, serve with quick-cooking rice stick noodles.
Very good. Lots of taste and easy to make
This is easy to make, very tasty and has just the right amount of zing. Used fresh garlic and ginger and served it over brown rice. Will definitely make again.
I thought this was okay. I think i couldn't get past the ketchup. My husband liked it. I added some sirachi sauce to spice it up. Not my favorite.
This is a pretty easy and solid meal. I usually add extra veggies, like water chesnuts, mini corn cobs, and/or broccoli, and then add some extra sauce. I had made it before with just any cut of pork, and this time made it with tenderloin, which I think isn't completely necessary as long as you trim the fat appropriately. I have served it with brown rice or rice noodles and think both pair well. I often go a little heavy on the spice, often making it too spicy, so either adhere to the recipe or add with caution. I've made it several times though and been happy each time!
When I was making this recipe, I wondered why I would ever save an Asian recipe that had ketchup in the sauce. I made it anyway (using chicken instead of pork), and I have to say I was very surprised. This is not the usual type of stir fry we have at our house, but it was very flavorful - we will be making this again!
This might be my favorite asian stir fry recipe ever!!! I love the spicyness and the zucchini and red peppers are perfect.
My husband and I loved this recipe. I didn't make the polenta but the pork was delicious! Served over rice with a salad. Excellent!
We really loved this stir fry, and would make it again. I think this will become a regular in our recipe file.
The whole family loved this. It was easy, to boot! I served it over brown basmati rice instead of noodles, and added some raspberry chipotle sauce to the sauce, but otherwise I followed the recipe.
My family and I didnt care for this recipe the ginger for me was very powerful. I might try this again because I liked all the ingredients but maybe without the ginger and add a few things of my own. I added mushrooms to it as well and that was a good addition and had with rice.
Didn't care for this one at all, though husband didn't dislike it the way I did. I found it very cloyingly sweet and overpowering -- so much that I couldn't even taste the meat or vegetables' individual flavors. Might as well have been eating a chewy bowl of bbq sauce. Perhaps it would improve if the hoisin and ketchup was lightened by simmering with beef broth?
