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What a great recipe. I cooked the pork for 45 minutes and it came out so tender; I added the veggies after that and cooked them for 10 minutes, enough to soften them a bit, but still retain enough crunch to give this the typical texture of an Asian dish. The taste was superb, and the only thing I'll change next time is to use thawed, frozen green beans, or fresh ones -- for the crunchiness and color. I used straw mushrooms (as we are not allergic to mushrooms). Everyone loved this and thanks for sharing this recipe.
I was trying to decide what to do with the pork stew I had boiling on the stove and came across this recipe. I did not have any bamboo shoots, only a small amount of onion and a couple of mini yellow and orange peppers. It did not matter because it came out delicious! No celery either because I do not care for it and I used a pound of frozen petite green beans... yummmm!!! Served over Jasmine rice cooked with coconut oil instead of butter in it.
Very enjoyable. I replaced the canned green beans with diced fresh carrots, and did add some mushrooms. The dish does retain an oriental flavor despite its relatively long cooking time. A good dish to add to the repertoire. Made for PAC Fall 2009.
We all enjoyed this recipe! I did use a low sodium soy sauce. I did add the mushrooms along with the bean sprouts. Thanks for a great recipe!