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This recipe was very delicious, although relatively complicated for me. I used white onions since I didn't have any spring onions. It was distinctly salty, but I didn't mind it. I would probably use less chili bean next time anyway. One major problem I encountered was that the pork didn't really cook all the way through once re-added to the wok (the sauce just kind of boils, but the pork remains pink on the inside). So to avoid that problem, I would stir-fry the pork more thoroughly the first time around (instead of just 2-3 minutes). But I will definitely make this again; the pork was so flavourful and delicious. Thanks for the recipe!

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chefdownunda February 27, 2006
Stir-Fried Garlic Pork (Or Chicken)