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Meet the Cook: The first time I made this recipe, back some years ago, my closest girlfriend came over for dinner. Between the two of us, we managed to finish the entire panful! Nowadays, I cook for my husband and 17-year-old daughter. -Jane Flatgard, Circle Pines, Minnesota
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 each) equals 286 calories, 12 g fat (3 g saturated fat), 79 mg cholesterol, 675 mg sodium, 11 g carbohydrate, 2 g fiber, 31 g protein.
Originally published as Spicy Pork Stir-Fry in Country Woman January/February 1997, p33
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Reviewed on Sep. 22, 2010 by ksb223
I tripled the sauce recipe and added 1/2 c water, not enough sauce or flavor otherwise. I used chicken instead of pork. The cayenne sounds hot but it is just nice and zippy. Thoe colors of orange and green are nice.
Reviewed on Feb. 02, 2010 by Chef-Sudey
I thought this recipe was good...but I made a few adjustments. I doubled the soy, sugar, ginger, and cayenne pepper (I didnt use salt..I think there is enough in soy). Also, I used broccoli, julienned carrots, green peppers and snow peas- just what I had. I added water as the pork was cooking when the skillet got dry...this created more of a sauce. Lastly, instead of just using canola to stir fry the veggies, I threw in a little dark sesame oil. I will make this my standard stir fry recipe! Yummy!!
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