5 Stars on Flavor, but 3 stars on preparation (in my opinion). To me, there was at least twice as much dressing as needed. Lucky for me I was using Bok Choy from the garden, so I went and picked another head. I used 2 large heads. My recommendation, in case you don't agree with me is to make this per the recipe, but start by only adding half the dressing and see what you think. For a variation, try seasoned rice vinegar instead of wine vinegar (I think its better this way). Also really good with part seasoned rice vinegar and part spicy South American pineapple vinegar.

Reviewed On: Nov. 9, 2009

Great Basting Sauce. I followed the recipe exactly (except I doubled it). I used it as a final baste on the "Rubbed and Grilled Pork Loin" recipe from this site. Just be careful it will burn fast on the grill with all that sugar. With all that ginger, it definitely puts an Asian twist to the flavor - so make sure that is what you want. Only negatives, its high in salt and sugar, but I don't think there is anything wrong with us low carb eaters enjoying this once in a while.

Reviewed On: Aug. 16, 2009

I made this recipe exactly as written and it turned out great. I had no trouble spreading the crust out as some people noted. I used real, salted butter. I wonder if some people used tub margarine or something. I have had mixed results in the past when I baked with margarine.

Reviewed On: May 2, 2009