By Pippy on May 01, 2004
"This came from a recent issue of Chatelaine, and I'll definitely be making it again. The sauce is really tasty and it's low in fat."
Serving Size: 1 (425 g)
Servings Per Recipe: 4
"I made this night before last because it sounded different and interesting and had good reviews, but most importantly it would use up some leftovers I had on hand before they went bad. I used what I had on hand - 2 thin boneless pork chops, 2 large garlic cloves, 3/4 white onion, 2 white mushrooms (which I sliced), 1/2 yellow pepper and 1/2 red pepper (I dioed large), chicken boullion cube/water, and because I can't eat dairy, Tofutti Sour Supreme (but due to high fat content, I used only 2 tsps worth). Bf and I both thought this was just OK. The color on this dish was really pretty though. I used the full sauce recipe and the full amts for the coating mixture, and the rest just whatever I had on hand. It made a large helping for 2 people and the sauce was just right to keep everything moist and give flavor to the white rice I served it with. I just don't think my bf and I are so fond of paprika that we really enjoyed this. I did use 2 pinches of cayenne and the heat came through nicely, but in general this just didn't suit our tastes. Sorry, but I probably won't make this again, although it was still good and a good way to use up leftovers. Thanks, Pippy. :)"
"a very nice recipe - would add more cayenne to spice it up a bit."
"This is so good!! I made it with the regular sour cream and it turned out perfect. I think the white wine really is the kicker on this one. I also doubled the meat but not the coating and it was still plenty to cover the meat. I don't think this dish is meant to be "spicy" it has a real nice flavor that is suitable for anyone."
"I made this exactly as posted....we really enjoyed it. The only change I would make next time is to use a little less meat. As with most stir-fry preparations, you can get away with less."
"I prepared it in the iron skillet as suggested. The meat browned nicely and was very attractive. This recipe is easy to fix and makes a nice presentation. I was a bit disappointed with the flavor. I doubled the amount of Worcestershire sauce and used a pinch more of cayenne. It was still missing something. Next go around I may add some red ground pepper to spice it up a bit. Thanks for posting."