Reviewer:

Suvama

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Winnipeg, Manitoba, Canada

Reviewed: May 7, 2012

We made this tonight because we were all out of stir fry sauce and needed a quick recipe. This was wonderful. I tripled the recipe because we were making enough food for seven people and I would have been fine doubling it. I made it almost exactly as written, except I added extra garlic and once it was nice and bubbly I thought it needed more sugar and ginger. Everyone kept raving about how good it was, this is definitely a keeper!

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Reviewer:

christy

Reviewed: May 2, 2012

No thanks won't make this again.

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Reviewer:

Tracy1275

Reviewed: Apr. 12, 2012

SOOO good! I followed directions exactly (grated ginger) and it always tastes good. If making with stir fry I suggest only drizzling sauce over vegetables and meat because it can overpower if too much is used.

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Reviewer:

cm28

Cooking Level: Intermediate

Home Town: Fishers, Indiana, USA

Reviewed: Apr. 4, 2012

great sauce however in trying to cut just a few calories I used coconut milk in place of the karo syrup with a little agave nectar, added some cashews for crunch and it was wonderful

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Reviewer:

AJH

Reviewed: Mar. 31, 2012

I appreciate this as a nice base recipe. It can easily be adapted to meet someone's flavor preferences. I like that it thickens up nicely. I use Costco's frozen stirfry veggies, and they tend to be a little watery, so this is a perfect balance. Thank you!

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Reviewer:

CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

Reviewed: Feb. 13, 2012

I have made this too many times to remember. I never have cornstarch or corn syrup in the house, so I just omit them and it always comes out as a great stir fry sauce anyways. I use it for vegetable and quinoa stirfries almost weekly.

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