I prepared this tonight from the sameWilliams-Sonoma recipe. For my taste,it was much too sweet -- almost likecandied ginger pork. Cut the sugar inhalf, use one-third the amount ofginger, and you probably have an interestingentree. Perhaps I was expecting somethinga little more savory and a little less sugary.
Wow. A comment!Okay anonymous,I agree you are right. For the record, I used un-refined cane sugar, which is not as icky as refined sugar. Maybe that's why I liked it and it wasn't syrupy sweet. As for the ginger, I would have used twice as much. I didn't taste the heat.