I learned how to prepare this delicious stir-fry from my mother. I prepare it for my partner at least once a week because he likes it so much! Almost any mix of meat and veggies can be used, but the sauce combination is crucial. Over steamed rice or noodles, serve.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 center cut pork chops, thinly sliced
- ¼ cup mirin (Japanese sweet wine)
- ¼ cup rice vinegar
- ½ cup soy sauce
- ½ cup mushrooms, sliced
- 1 green bell pepper, sliced
- 1 bunch green onions
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 tablespoon sesame oil
Instructions
- Slice pork as thinly as possible. Working with partially frozen chops makes this easier. In a medium bowl, mix pork with mirin, rice vinegar, and soy sauce. Cover, and let marinate in refrigerator while you prepare the remaining ingredients.
- Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger.
- Heat wok or large skillet over medium heat, then coat with sesame oil. Saute minced green onion, garlic, and ginger until fragrant. Increase heat to high. Squeeze marinade off pork, and place pork into wok. Reserve marinade. Cook and stir until pork is no longer pink, about 4 minutes. Stir in mushrooms, green pepper, and sliced green onion. Cook, stirring, until vegetables are tender, about 4 minutes. Stir in reserved marinade, and cook about 2 minutes.
- The amount of sauce you add depends on your taste, or the amount of meat or vegetables you have decided to cook. Do not let the dish get too soupy. If you don’t mind the taste, you could add 1 tablespoon of cornstarch to thicken the sauce. What’s key are the proportions of the sauce: 1 part each rice wine and rice vinegar, to 2 parts soy.
Nutrition Facts
| Calories | 287 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 3 g |
| Sodium | 1869 mg |
| Sugars | 8 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t change any of the recommended ingredients. I did however, add bean sprouts and julienned carrots for additional vegetables and vitamins.
Sauce was delicious! Used broccoli and snap peas. Best to keep veggies al dente.
I thought this was delish! I did make changes,…I only used 1/2 lb pork loin chop, as I had a lot of veggies to use up. I subbed chinese cooking wine plus a little swerve for the mirin, and coconut aminos for the soy sauce. I added 2 tsp tapioca starch to velvet the pork. I subbed one white onion for the green onions, and cooked that with the garlic & ginger. I coarse chopped 3 asparagus stalks, 3 large celery stalks, plus 1 carrot sliced into matchsticks, &1 green chili pepper to the sliced mushrooms and green pepper. I would slice the green pepper more thinly next time. I would love to add some bok choy next time also. I added 1 oz of roasted peanuts to the veggies & meat in the pan, and 1/2 cup of chicken broth with a little ground red chili pepper to the marinade. I served over rice. A new mainstay, thanks
I loved this recipe and so did my grandchildren! I used chicken instead of pork, added rice noodles, canned Asian corn, colored mini peppers and snap peas. I didn’t have the wine but added coconut Aminos instead. It was SO delicious!
Very versatile and I quite enjoyed the simplicity of this recipe, however, could not find any sweet Japanese wine in any grocery or liquor stores so had to substitute with White cooking wine with 1 tsp of natural sugar.
Great sauce. I made this dish with boneless skinless chicken thigh pieces cut up instead of pork , yellow pepper instead of green and added some julienned carrot. I just bought a Veggetti tool today so I twirled a zucchini into a spaghetti, microwaved the results for one minute and served this dish on top. Super delicious and a healthy option to rice.
I ate this, and it filled my belly, but it was a real disappointment. When I try a new recipe I sure do expect more from it than it just being edible. I backed off on the marinade by half and that sure worked better for me than the full amount would have. Still, the amount of soy sauce was enough to color the vegetables as well as somewhat obscure the flavor of them, and there was still enough of the vinegar for it to impart a slight, but unpleasant, tang. I included the ginger, even tho’ I typically don’t care for it, but believed I could tolerate it if I reduced the amount indicated in the recipe. That, too, was unpleasant. The ginger should add just a hint of its flavor, not announce itself boldly. A little soy sauce, a little mirin, and a little garlic and I would have liked this dish far better.
Fantastic! I did make a few changes. Since I didn’t have the mirin, I substituted a splash of a slightly dry, tart Reisling wine. I added an additional garlic clove, 1 teaspoon of sugar, and another tablespoon of ginger. I also added more vegetables – red cabbage, snow peas, and carrots, and some raw peanuts. Very fresh and not overly sweet or salty. I made plenty to have left overs but my kids had third helpings and polished off the entire entree.
This is a great do-ahead recipe! I had the pork marinating while I chopped all the veggies. It came together very nicely! I added edamame and zucchini to the vegetables and thickened the sauce with a flour slurry. Served with a pouch of Schwan’s steamed brown rice.
This was delicious! I just used a tiny bit less soy sauce, even though it said it was essential, because I’m not a big fan of the stuff. Otherwise, it was incredible! One of the best recipes on the site.
My husband and I love this recipe. Even my picky son lovews it. We will be making it again.
This was a different dish that I’m used to preparing for our Asian nights. I ususally use chicken or beef, but that night, I used a pork tenderloin instead. I thought this had too much vinegar. Too much of a tang for me, but it was good. My husband loved it though. He would probably give it 5 stars. Next time, I’ll cut down on the vinegar and maybe increase the miran and ginger.
After reading the reviews, I made a few adjustments. Instead of the mirin, I used 1/4 cup unsalted chicken broth. I used 3 cloves of garlic, minced and instead of green pepper added 4 cups broccoli flowerettes and 1 1/2 cups pea pods. I tripled the mushrooms, and I sliced an onion to add to the stir fry, and put chopped green onion over the dish before serving. I added 1 tsp of corn starch to the reserved juice, which slightly thickened it. Served over jasmine rice, this was delicious (not too salty – the extra vegetables and the chicken broth likely helped).
I guess I’m going against the grain here. With the exception of my daughter (who loved it), we all thought it was “ok.” I may try it with chicken to see if I like it better but otherwise I don’t plan on making it again. Thanks though.
Good flavor, time consuming slicing all of the meal and veggies (as any stir fry dish will be.) I ran out of the rice vinegar and used regular distilled white vinegar and the dish still tasted great.
This tasted good but just too much soy sauce. And the meat was way overcooked. Vegetables became soggy too drenched in sauce. Won’t make it again!
Very flavorful. The marinade was great. I did add a lot more garlic, ginger and some hot pepper flakes to the heating oil. And because the sauce was already very salty, I cut the reserved liquid with some chicken broth (and thickened it with cornstarch) before adding it back into the stir-fry. I’m looking forward to making this again.
I used quorn in this recipe as the protein, and it was great. FYI – the seasame oil is essential for flavor. Don’t decrease the amount. It only adds 30 calories per serving, or 3.4 grams fat.
I really love the versitility of this recipe. I didn’t have any mirin so instead I used a good red wine and added about 1/2 tsp of sugar to sweeten it. It worked out really well with beef. Like another reviewer I added some hot pepper flakes. My husband thought it “was tasty” which is a pretty high compliment (usually says it’s “OK” for everything). Thank you Caroline!
So very NOT good… at least for us. I followed the recipe for the sauce exactly, and the final dish was almost too vinegar-y to eat (I used rice vinegar!). I don’t know how to fix this recipe. We dumped the leftovers.
I was disappointed in this recipe after all the other rave reviews. I found it to be way too salty – too much soy sauce? I followed everything to a “T” except used seasoned rice vinegar. Maybe that’s where the extra salt came from. Although even ignoring the saltyness, I didn’t see anything spectacular about the sauce. Will make again only to see if I messed something up.