By duonyte on August 13, 2011
Photo by awalde
Photo by awalde
"My local Chinese restaurant makes a wonderful version and this recipe, from "Stir-Frying to the Sky;s Edge" by Grace Young, is the closest to it that I have found. The barbecued Chinese pork can be found in Chinese markets, but I make my own, Chinese Roast Pork . I do not use the bell pepper and use perhaps half the scallions. While it's best hot out of the wok, I happily munch it stone-cold."
Serving Size: 1 (307 g)
Servings Per Recipe: 2
"This made a really delicious and flavorful dinner. Used thinly sliced flank steak since I didn't have access to the pork and I substituted red bell pepper for green. Used some larger shrimp as I had them on hand. Definitely a keeper and one I will make again. Made for PRMR, February, 2014."
"This is a spectacular dish in terms of flavor and textures. This is the kind of dish I enjoy making after work on a Friday as a one-dish meal. Made as directed with dry sherry as I could not find rice wine at my local grocer's. My husband says this is over-the-top served with recipe #446277. Thanks, duonyte! Made for PRMR tag game."
"Very tasty and flavourful, and like much of Asian cuisine, quickly and easily prepared. I did use the bellpepper and didnt worry about adding salt. I also added peas, which I suddenly realise is not on the list of ingredients, I must have thought it was a good idea at the time! I haven't cooked much with rice noodles and at this point don't seem to be getting it quite right, 8 oz seemed to be far more than I needed and I see that I cut them too short. They certainly were tasty though and we enjoyed the dish very much! Thank you Duonyte, for another super recipe. This one was made for the Chinese/Vietnamese New Year tag game, Asian Forum.."
"Based on earlier reviews I doubled the sauce part, kept noodles at 8 oz dry, omitted salt, pepper and sugar, added snow peas and increased the pork. This made for an extremely satisfying meal that could easily feed 3 adults, possibly 4 adults. I do think that the recipe is heavy on noodles which is why I doubled the sauce. Nice and spicy with the hot pepper flakes. I will for sure be making this again"
"?This was a delicious lunch today.
I prepared 4 portions as tomorrow my children will need some lunch for tomorrow at school.
I used what i hat at home and the minor changes were: wheat flour "chow mein" noodles (half cooked9, red bell pepper, Teriyaki grilled beef and green onion instead of scallion. I opted for dry sherry. I loved the parfume of the stir fried garlic and ginger!
I followed the procedure and this came out perfect.
Thanks a lot for your suggerstion!"
"Great flavors! I have made this four times recently and I found that I preferred more of all of the ingredients except the noodles -- or I could just use less noodles, I suppose. I also don't eat mammals, so I barbecued up some boneless, skinless chicken thighs with a thai marinade using another recipe (http://thaifood.about.com/od/thairecipes/r/thaiBBQchicken.htm). I didn't have noodles one time and I found that it works great with slightly undercooked rice too!"
"I don't get out much and for the most part they have me stationed at the kitchen sink, but I do travel the world through food.com. Yes, indeedy, I love me some Asian food. Made for PRMR."