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Excellent stir fry. I wasn't sure about the Chinese black vinegar, says 4 T. but in the intro says 2 t. each balsamic and vinegar. Will add more veggies for a better look on the plate and more nutrition.

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adopt a greyhound June 29, 2013

This is one of the best stir fried pork I have ever had. I had friends over for a Chinese buffet and this was one dishes I served, everybody kept going back for more. The flavor is amazing. Will be making this every time I do Chinese food!

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Chef Jack B June 25, 2013

I don't know what the baking soda bath did to the pork, but I'm glad I did that step in the recipe! The pork was tender, and the sauce was a great blend of flavors ~ I added a sprinkle of red pepper flakes, and will add a bit of minced ginger next time while cooking the pork. I served this with a few additional stir fry veggies over rice ~ Made for Fall PAC 2012.

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Kerfuffle-Upon-Wincle November 10, 2012
Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated)