This was probably the best stir-fry I've ever made. I used shredded rotisserie chicken meat and added some minced garlic. I prefer veggies like zucchini, cabbage, and broccoli. Other than that, I didn't adjust the recipe at all. I served it over jasmine rice. Great recipe!

Reviewed On: May 2, 2009

This was better than I expected. I halved the recipe and cooked it in the slow cooker on low for 8 hours. I used Costco frozen meatballs, and added a vegetable bouillon cube dissolved in a cup of hot water after about 4 hours of cooking, because the sauce had started to cook down a bit. I added several spoonfuls of sour cream right before serving. The meatballs were so tender! This was great!

Reviewed On: Feb. 23, 2009

I used only 2 lbs of stew meat, reduced-sodium cream of mushroom soup and added a couple of splashes of red cooking wine. I seasoned the meat with garlic powder and flour, seared it in oil, and then cooked on high for about 4 1/2 hours, adding sliced carrots, mushrooms, and frozen peas with pearl onions during the last hour of cooking. The meat came out fairly tender, but I think it's always best to cook on low heat in a crockpot if time permits. This made plenty of gravy and had a nice flavor - with the vegetables, it reminded me of pot roast. Easy and tasty - my husband ate it open-faced on a thick slice of bread with mashed potatoes, and he loved it.

Reviewed On: Jan. 6, 2009