By Golden Sunflower on April 16, 2008
Photo by girlichef_11111811
Photo by girlichef_11111811
"This is a bit spicy so you may want to decrease the pepper flakes and add more at the end for taste. I made this for a pot-luck Chinese dinner that is why the serving size is for 8. Can be cut in half. Delicious over Chinese white rice."
Serving Size: 1 (228 g)
Servings Per Recipe: 8
"This was ok. I will make it again, but just seemed like it was missing something."
"Very good base recipe. We doubled the sauce as we prefer it saucy, but the original sauce ratio is truer to the Shanghainese version. I agree that there is a little something missing from the recipe. After tasting I added 2-3 tablespoons of rice wine vinegar (remember we doubled the sauce) and that helped to make the flavors pop."
"Excellent and very easy!!! I've made it several times and always use a 16oz bag of frozen green beans that I simply added frozen to the browned pork (cover it and cook for 5ish minutes to steam the beans), and I also added garlic powder to the sauce to save time. I've used ground chicken with excellent results. Yesterday I made my own hoisin sauce, which took it over the top! I usually serve it over Curried Couscous (#16866) and roasted carrots with garlic powder, 5 spice powder and EVOO for an absolutely wonderful meal. Thanks so much for the keeper, I'll be making this one again and again."
"I was looking for a recipe using ground pork and frozen peas and happened to come across this one. It sounded great, so I tried it with the frozen peas and it WAS great! Like another reviewer I drastically reduced the amount of red pepper flakes, but otherwise followed the recipe as to ingredients and amounts. Served it over Asian stir-fry noodles. Yum!"
"Extremely delish! I've had this in my cookbook forever and finally picked up some ground pork when it was on sale at the store. I used a little over a pound of ground pork and knew I wanted some sauce to go over rice, so I doubled the sauce ingredients. I scaled waaayyy back on the cayenne...the recipe called for 2 tsp and I only used 1/2 tsp and I even doubled the sauce! It was just enough...left your lips tingling and nose running without burning your tongue off! Can't wait to make it again!"
"As previous reviewers have commented, this is delicious and *very* easy as well! Perfect amount of hotness for us. The only substitution I made was not using low-sodium soy sauce, since I didn't have any on hand; used the full-sodium, and cut back on the salt. Yummy!"
"I used a entire bag of frozen whole green beans, and it came out great. That amount of red pepper flakes leaves your lips just slightly tingling, so if you're more of a mild-type person, I'd use half the amount of flakes and then allow those eating to spice to taste if desired. Will be making this again, maybe next time with broccoli."
"I've made this twice now, and both times it's turned out fabulous. It's pretty easy, too!"
"I made this once before and I can't believe that I didn't review it. Lovely taste. I didn't use any Hoisin, it is just not a favorite. Used the full amount of chilie flakes plus a smidge. I added some broccoli florets as I was short of beans a definite do again recipe"
"Super 5 stars! I didn't change a thing, followed your recipe exactly. It tasted like it was from the finest chinese restaurant, the one we dream about but can never seem to find, well now its at home! Thank you so much Golden Sunflower this is a total keeper!"
"This is great!! :)"
"Absolutely easy and delicious! This was so easy to make and so good. I made a double batch as I had over 2 lbs of ground pork. I used frozen green beans as that is what I had on hand but I am sure fresh is better. I used a tad less red pepper flakes and we still got good heat. I served it over white basmati rice. Thanks for sharing."