When I first read this recipe I was intrigued by the mixture of ingredients in the sauce. Too many strong flavors! Nothing really blended. You would get sherry in one bite, vinegar in the next, fish sauce in yet another. I make many Chinese dishes and this was easy but the measurements required too many utensils. Cups plus measuring spoons for almost each of the ingredients. Wierd. Once assembled the vegetables were soggy. I really don't have any suggestions to make this better. Pass on this recipe

Reviewed On: Feb. 2, 2009