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Easy Chinese Stir-Fry

Easy Chinese Stir-Fry recipe
photo by:kraft
If your choice for Chinese is pork, check out this smarter version of a takeout favorite. Cooks in less time than it takes to order and deliver... and you can pocket the tip.
time
prep:
30 min
total:
30 min
servings
total:
4 servings, 1 cup each
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posted:
1/16/2009
I made this recipe for my family and my parents loved it. Next I would stir-fry it for only five and a half or six minutes. It was great with rice.
posted:
1/12/2009
I just got done making this recipe, and it's absolutely delicious!! I come to Kraft.com for all my dinner ideas, and this has got to be my all time favorite. I'll definately be making this one again!
posted:
1/10/2009
My husband actually made this for dinner tonight and just told him the directions from the couch. We didn't have green onions. But he did throw in some frozen broc florets after the carrots and meat had been cooking for 5 minutes. Next time I put them in the same time as the carrots. It was great. About minute or so before it was done cooking I put the cooked angel hair pasta in the pot with everything and added another 2 Tb Hosin sauce. It turned out great. You cannot put in too much sauce.
posted:
1/10/2009
Well I made this last night & the kids loved it. I on the other hand think its okay. I would definitly make it again for the hubby & kids! They LOVED it!
posted:
1/8/2009
My family and I thought this dish was excellent. It was also incredibly easy and quick to make. I followed other reviewers advice and was VERY liberal with the hoisin sauce. I also added some yakisoba noodles from the Asian section of the grocery store. Because of that I doubled the balsamic dressing and then added heaping tablespoons of hoisin and then one extra heaping tablespoon. The only other change I will make in the future is to add some more different vegetables like mushrooms, zucchini and bean sprouts. I am also going to try with shrimp because I think it will be delicious! VERY GOOD RECIPE!
posted:
1/8/2009
This had really good flavor. I used diced chicken instead of pork and added broccoli and onions with the carrots.
posted:
12/5/2008
This dish has a lot of color and texture.
posted:
11/20/2008
I thought it was a strange mix of flavors with the balsamic dressing and hoison sauce.
posted:
11/13/2008
This is THE BEST stir fry I have ever made! I used pork the first time I made it and shrimp the second - I also added some broccoli and sprouts. It was wonderful!
posted:
11/2/2008
Better than take-out! I also make extra sauce, add some water chestnuts and fresh snow peas along with the carrots. I mix everything together including the pasta. Makes alot, everyone fights over who gets the leftovers for lunch the next day!
K:45882v1 :74437

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