Sweet and Sour Pork

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This is a very good stir fry recipe. My kids loved it at the first bite. However, I felt it was lacking a little something. Next time I'm going to try to add a bit more acid to the dish - either more balsamic or maybe orange juice. As with most stir fry recipes, first partially cook the pork on a quick/high temp (brown on outside but pink inside, and then transfer the meat to a plate. Next, cook the veggies (cook in order from hardest veggie to softest; I cooked the carrots and pea pods first, then added green onion and garlic last so the garlic didn't burn and get bitter. Last, add the sauce and meat to the veggies and allow the meat to finish cooking in the sauce. Cut into a piece of pork to test for doneness so it doesn't get overdone. My pork came out juicy and tender. Pile on top of rice for a complete meal.

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This meal is tasty. The recipe indicates it's a serving of 4. My husband and I are health conscious and maintain portion control awareness...but we ate the entire 4 servings and were still feeling hungry. A side of rice would've been a great addition. As far as cooking instructions, the carrots needed to be cooked longer but be careful not to overcook the pork...it's tricky. Maybe I'll take "shopaholic12's" idea and use frozen veggie stir fry next time, Great Idea!

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I have to say that this was a surprise hit. Granted, its not your traditional sweet and sour pork - like the kind you'd find in Chinatown HOWEVER, it really has an amazing flavor. It was pretty easy although my cooking time was a bit longer than what the recipe stated (mainly due to the wok I was using and my generous cuts of the pork. I think next time I will go get the frozen vegetable stir fry that includes baby corns and more vegetables and use that to change it up a bit. Oh and one more thing - this actually tasted better the next day!! It was awesome hot and fresh but quite superb the next day!

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I have three picky brothers and a mom who has to work all the time so I was super happy to see this recipe. I'm only 14 years old and this recipe was easy ,delicious, and was done just in time for us to watch the Lakers game.

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This really is a simple, fast, tasty, healthy and fairly authentic-tasting mock Chinese recipe . Plesae note it is fast to prepare only AFTER you've:

- prepped the sauce ingredients
- prepared the veggies. (In addition to peeling and chopping the carrots, the snow peas needs to be trimmed and de-stringed.

This recipe takes about from start to finish 20 - 30 min, not 10 min. If you're making a long grain brown rice, start that first as it takes about 40 - 45 min to prepare.

Add 1/3 to 1/2 red peppers for additional color.

Also, there is NO WAY you should cook the pork as long as the recipe suggests. Reduce cooking time and the temp slightly for a moist, tender pork -- both for the saute and later when adding to the sauce. Don't forget it will continue to cook once removed from the pan.

Don't add the green onions at the same time as the carrots but during the last half of the cooking or they will wilt and over-cook.

Sprinkle sesame seeds on top for final finish

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We loved this. As a new mom, I really appreciate a tasty meal that can be made quickly. We had it over rice and with a little srirracha. Delicious and so easy! Its definitely going into our weeknight rotation.

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My whole family loved it, even the 3 year old! Really easy to make as well.

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Awesome recipe! I've never cooked with balsamic vinegar before and I didn't like the smell of it, but the ketchup balanced it out nicely. I probably will add a little less next time, and some sriracha, but for the first time making it, it was amazing. Very nice change to my usual boring pork tenderloin :

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Wow! Great recipe. The balance of flavors in the sauce is perfect. We used sugar snap peas because we had them in our frig. We will definitely make this again!

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Very easy and tasty.