The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 13, 2009
Just two of us, but I made a second batch because it didn't look like it would be enough as a main dish (on top of rice)and it was easy. My changes were using ginger powder (less than 2 tsp), Sesame oil instead of veg oil. NO SALT NECESSARY. Try adding 1 TBL. soy sauce, taste, and then add the other TBL soy sauce if needed. I actually thought one tasted fine, but added honey to get rid of the salty taste. Stir often. Take veggies out of wok before they soften too much because hubby wasn't home for another 1/2 hour and it wasn't as al dente as when I started (the stir fry softens when sitting around). Oh! I also added mushrooms and red peppers for color and sliced almonds for crunch. YOU'LL LOVE THIS RECIPE! Great for vegians and those fasting. Thank you veggigoddess.
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Home Town: Butler, New Jersey, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 31, 2009
I enjoyed it!! thanks!
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Home Town: Pasco, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 25, 2009
Added a dash of red pepper flakes and some unsalted roasted peanuts for added protein.
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 24, 2009
Lovely with plain basmati or jasmine rice. A great vegetarian dish, or would be nice with chicken. I used sesame oil to give it a nice touch.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 20, 2009
very good.. a little extra low sod soy sauce, I used sesame oil instead of veg oil and a bit of honey.
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Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 6, 2009
the recipe is very good!! and it´s very easy to cook. we loved it with rice!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 2, 2009
Yum! I simplified things a bit and stir fried all the veggies at once. I did not add water or the extra ginger at the end. I used 1 tbsp veg oil and 1 tbsp sesame oil, and a different variety of vegetables. We loved it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 1, 2009
Totally a 5 in my book!! This is absolutely delicious! The best part is that it is so quick and easy to make!!! LOVE IT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 30, 2009
This was delicious and super easy to make. I'm sure I'll make it again and again. I added tofu and it tasted great. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 28, 2009
I will reduce the salt quite a bit next time but overall we really liked this.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 27, 2009
YUM! MY WHOLE FAMILY LOVED THIS. I AM A VEGETARIAN SO I ATE MINE WITH TOFU. THE REST OF MY FAMILY HAD IT WITH CHICKEN. I USED SESAME OIL INSTEAD OF VEGETABLE OIL. I ALSO USED SOME RICE WINE VINEGAR THE SECOND TIME I MADE IT. EITHER WAY, IT'S DEELISH!!
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Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA
Living In: Westfield, New Jersey, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 25, 2009
this was ok, but kind of lacking flavor
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 25, 2009
Great receipe, I used scallion instead of onion and drizzled a bit of sesame seed oil over the top before serving for an added aromatic kick!
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 25, 2009
If I could figure out how to cook the vegies first before I stir fry them I would have enjoyed this more. The vegies were way too crunchy for our taste.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 24, 2009
It would be great if it wasn't so high in sodium
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 24, 2009
I love this recipe, however; I use 3 tbsps of cornstarch, and I add chicken broth (1 can). I also use Aloha Shoyu. It's not as strong as the typical soy sauce. This combined with the other ingredients makes an excellent sauce for your stir-fry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 24, 2009
I do something very similar but also throw in some Chinese 5 spice seasoning. Don't ask me what's in there but it's good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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Reviewed: Jun. 11, 2009
This turned out very good. I used ginger paste and a mix of frozen vegetables. I doubled the coating to make the whole bag of veggies. This was great over rice. I liked this dish. It could use twice the ginger though and maybe even a smidge of garlic chile paste too. Thanks for a great meal.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 9, 2009
Excellent stir-fry sauce! I used whatever veggies I had on hand and omitted the salt and it was fantastic!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 9, 2009
I'd give this 11 stars if I could. Wow! I love that you can put any veggie with this and it will still taste amazing.
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Photo by K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Seattle, Washington, USA

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