I always do my own spin on Chinese and this was no exception. I substituted fresh garlic and flat iron steak (cut across the grain). Flat iron steak makes an excellent gravy and reduces the amount of broth needed. I added celery for texture and paprika (couldn't find anything else that would work) for "earthy hints". I have to go easy on soy, so salt and pepper picked up the slack. The black pepper and plenty of simmer time gave this a really authentic taste. This is good stuff - good luck!

Reviewed On: Oct. 14, 2009

I love this recipe, except that I like my rice to cook with everything else. So, I sauteed the meat and veggies, threw everything plus 1 tablespoon of sugar, minus meat, in a pot. I included 1 part rice, 2 parts chicken stock, and cooked the rice. The meat was added at the end to avoid overcooking. The crockpot may reduce the pre-cooking, but my approach avoided the long cook time.

Reviewed On: Sep. 27, 2009

Great substitute for store-bought, which my wife can't eat. I backed WAY off on the salt, though.

Reviewed On: Sep. 27, 2009