Reviewed: Jun. 5, 2009

I loved the taste of this recipe! It wasn't too hard to make and cooks quickly. Also, it's really adjustable depending on what you do or do not have as far as vegetables are concerned.

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Callie

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: May 14, 2009

What a fast, easy, and delicious recipe! I did use tofu, which I had thawed from frozen and stir-fried before throwing in the veggies to make for a slightly crispy outside. I also added a little garlic-chili sauce to the vegetables and a little pineapple juice (as another reviewer suggested) which added the perfect amount of sweetness to match a little spicey and salty flavor. Lastly, as this recipe states, you can throw in almost any veggies to make this great! I used canned green beans myself (the kids don't like fresh or frozen..)as well as canned bamboo shoots and water chestnuts I had on hand. So tasty and the kids loved it! A definite to make again.

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SailorJane

Cooking Level: Intermediate

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Reviewed: May 13, 2009

Loved this - just added fresh shrimp.

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Reviewer:

katswirlz

Home Town: Southgate, Michigan, USA

Living In: Dearborn, Michigan, USA

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Reviewed: May 4, 2009

I thought this was just okay. The cornstarch and water do need to be added nearer to the end, as another reviewer noted, because otherwise you end up with a gummy mess in the pan throughout cooking. I added some red peppers and some sesame seeds, along with my marinated, baked tofu (so yummy!).

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~justme~

Cooking Level: Beginning

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Reviewed: Apr. 22, 2009

Great, basic stir fry sauce. My version: I mixed it all together and voila, yumminess. I mixed - 1 Tbsp corn starch, 1 large clove garlic minced, 1 heaping tsp of crushed ginger, 1 Tbsp olive oil, and 3 Tbsp veggie broth (to cut the fat). Added half of sauce to hot wok, mixed veggies in until they were mostly covered, mixed rest of sauce, stir fried it all up. I had to add a bit more veggie broth but it was a really good flavor, not over powering yet not non-existent.

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Roxy B.

Cooking Level: Intermediate

Home Town: River Rouge, Michigan, USA

Living In: San Luis Obispo, California, USA

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Reviewed: Apr. 22, 2009

I made this sans cornstarch and using frozen stir-fry vegetables (though I'm sure fresh would be better). The sauce had a great, fresh flavor. I added chicken sauteed with crushed red pepper as well as the sauce. I served the chicken and veggies in wraps with lettuce and tortillas. If I made it with rice I would use the cornstarch for a thicker sauce, but it was just right and tasted great in a wrap.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Apr. 16, 2009

This was pretty good! I did add a couple of pinches of Splenda to give it a bit more flavor, and I did not add the salt, as I felt the Soy Sauce made it salty enough. I threw in some thinly sliced celery and fresh mushrooms. I'll use this again.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Apr. 16, 2009

I was shocked on how great this turned out! I haven't had much luck without things turning mushy and lack of flavor, but this was brilliant!

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domanchu

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Reviewed: Apr. 2, 2009

This recipe turned out really well! I probably tripled the garlic and quadrupled the ginger--and it was delicious

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molly

Cooking Level: Expert

Home Town: Willow Springs, Illinois, USA

Living In: Peoria, Illinois, USA

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Reviewed: Mar. 12, 2009

Good flavors, I enjoyed the ginger! If I made it again, I think I would add the cornstarch to the soy sauce and water, and skip the step that dirties up a large bowl. Also, to get a filling meal, I had to eat 1/2 this recipe... so consider that if you are looking at the nutrition information.

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Catherine VW

Cooking Level: Expert

Living In: Pine Bluff, Arkansas, USA

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Reviewed: Mar. 5, 2009

Really good, will make again. Replaced 1 tbps vegetable oil with sesame oil as suggested by others.

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MKELL11

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2009

This was pretty good and easy too. The sauce was a bit strong, so I might add a little more water and maybe a little sugar to the sauce next time. Would be a complete meal with some thin beef mixed in.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Feb. 19, 2009

Simple, tasty and healthy. Used only broccoli. As another reviwer suggested sauted garlic & ginger. Added the broccoli. Then added soya sauce, a little white wine and bullion powder. Finally cornflour mixed in water.

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Zubs

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Reviewed: Feb. 13, 2009

Very good. I added extra garlic and ginger. Also added a little saracha hot sauce and fish sauce. It was very good!

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75206

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Reviewed: Feb. 8, 2009

This was excellant - we enjoyed it! Thanks for sharing!

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swchef

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jan. 21, 2009

A nice recipe, recommended. I also added some green pepper and celery. A hit with the kids, but they suggested adding meat would make it even better. Will make again, trying out the above suggestion. Will also add some water chestnuts.

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Derek

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Reviewed: Jan. 20, 2009

l like the recipe. I'll try it with other vegetables. My husband likes it too.

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mildredpalmos

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Reviewed: Jan. 19, 2009

This was good, if you use seaseme oil instead of vegetable, it adds even more flavor, and even a little healthier. But still a good recipe.

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todd

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Reviewed: Jan. 17, 2009

Perfect!

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Romy

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Reviewed: Jan. 10, 2009

I didn't have the veggies that this recipe called for so I just used what I had on hand (carrots, red pepper, celery, broccoli, and some spinach) but kept it to about the same amount of veggies over all. I followed the rest of the recipe as stated except I didn't add the extra salt (1/2 tbsp) at the end. I'm glad I didn't if I had it would have been way too salty. Next time I'm not going to add the cornstarch at the begining but leave it to the end to be added with the soy sauce and water. I found the cornstarch made the bottom of my wok sticky while I was stir frying the veggies. Over all a good recipe for any combination of veggies you have on hand.

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