Comments on: Hunan Pork Stir-fry (湖南小炒肉)

By: Wei Guo

Wei Guo — Sun, 03 May 2026 15:06:05 +0000

In reply to Pauline Benedict-Lau. So great to hear that, Pauline! Hope you'll find more inspiration on my blog.

By: Pauline Benedict-Lau

Pauline Benedict-Lau — Sat, 18 Apr 2026 14:34:06 +0000

Absolutely love this recipe, thank you Wei. My husband and I love this dish and have made it several times already.

By: Wei Guo

Wei Guo — Mon, 16 Mar 2026 07:16:40 +0000

In reply to Skash. Thank you for sharing your memories. I’m glad the recipes are on your list, and I hope you enjoy cooking them.

By: Skash

Skash — Sat, 14 Mar 2026 20:29:41 +0000

Lived in China several for several years and back in USA now. I miss the food in Changsha (except stinky tofu!)
Also lived in Yunnan, Kunming and Fujian, Jinjiang. The food in Changsha was the best.
Your recipes are on my list of things to cook. I hope I can learn to cook them well. Thank you!

By: Wei Guo

Wei Guo — Tue, 23 Sep 2025 06:11:40 +0000

In reply to Eruc. So happy to hear that!

By: Eruc

Eruc — Mon, 22 Sep 2025 15:54:38 +0000

Easy and tasty, best possible combination

By: Wei Guo

Wei Guo — Thu, 13 Mar 2025 08:32:12 +0000

In reply to Tom Adams. So glad you enjoyed it, Tom! The added bell peppers sound like a great touch. Thanks for sharing your thoughts. Hope it becomes a regular in your kitchen!

By: Tom Adams

Tom Adams — Fri, 28 Feb 2025 17:15:59 +0000

Another great recipe from Red House Spice!
It is very simple to prepare and at first I thought there wouldn’t be enough sauce to properly flavor everything but it was perfect, with an unexpected sweetness standing out from the dark soy sauce. I will be making this again and again! I did add some red and green bell peppers which added color and flavor. Try it, you’ll like it.

By: MARY TOGNAZZINI

MARY TOGNAZZINI — Sat, 07 Sep 2024 21:29:23 +0000

PERFECT.

By: Wei Guo

Wei Guo — Mon, 08 Jul 2024 14:21:49 +0000

In reply to Leo. Thanks, Leo, for your compliment!