18 Reviews

Very good, a little salty, maybe from the roast I used. I did substitute celery for the water chestnuts. Will make again!

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Grammabobbie November 16, 2010

I have to admit I used some substitutions. I used fresh broccoli and cooked a bit longer. I also used leftover pork roast and reduced the time there. When I chopped my ginger, I think I had a bit more than called for, but I'm not a big measure-er. This was delicious! I ate it just as is, with no rice. There wasn't really enough sauce for that and I really didn't want the rice anyway. Very, very good, and I enjoyed it immensely. Thanks for sharing! Made for Holiday tag game.

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breezermom November 13, 2013

This was very good. The sauce had good flavor and thickened up nicely. I used celery instead of water chestnuts and green onion instead of yellow. The pork turned out a bit tough but I think I may have just cooked it a minute too long. I'll definitely try this again.

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mama_lisa February 13, 2011

Was just okay for me, thank you for sharing but I'm not sure I will be making again. Tasted ok, was easy enough just looking for more flavour.

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thehungrykiwi February 08, 2011

I made this using pork shoulder and white instead of brown rice. I also only had ground ginger. Next time, I would probably add salt (just a smidgeon) and lots more ginger so I can actually taste it. It was actually very fun to make even though I don't have a wok. However, I doubled this to 6 servings, and it's more like 8 generous helpings. I had 1 1/2 cups, and I barely made a dent. I am glad I completely missed the "sherry or water" part as this needed no extra water. If you double it like I did, you will use just slightly less than a full can of broth. If it seems dry, just add the extra broth. I ended up pouring mine over the broccoli before I drained it to give some added oomph. This cooks up very quickly, so I advise doing the rice between the vegetables and the pork (just reheat the wok or pan or pot before cooking the pork). To save time, I also dumped the water chestnuts on top of the veggies while the pork cooked and I had a few spare seconds.

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Burned Toast January 23, 2011

Great Stir Fry for the entire family. I made it as described for a 4 serving and it was fantastic. My 2 and 4 yr old ate it all right up. It will be going into the monthly rotation of great recipes.

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Thewavebb January 18, 2011

Actually this recipe is great since you can suit it to what you have on hand or what you like, or both!!! I think I probably had more like 1# of pork, and I had a package of mixed stir fry vegetables, used ground ginger, an 8 oz. can of mushrooms, and did not use the pepper flakes. It was easy to put together and my DH and I will finish it tonight. Thanks for this recipe!

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Colorado Lauralee June 23, 2010

We enjoyed it, but the sauce just didn't get think enough, even with some additional cornstarch.

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jane49423 January 07, 2010

this was a great meal for us and our nutrition plan! I wasn't sure what to do w/ rice so I just through it in to. I did add sliced fresh mushrooms and used fresh brocolli. I did the steps a little different. sauteed pork till almost done then added brocollli let cook till tender crisp then add all vegies until mushrooms just started to get tender, then added sauce until started to thicken. then through in the rice and coated everything well. And this actually fed 4 of us well done that way. thank you will be using again during our 12 weeks to a new body!

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Shawn C June 11, 2009

I thought this was a little too sweet. Not bad, but I won't make it again.

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MadameSev April 01, 2009
Pork and Broccoli Stir-Fry II