Reviewed: Jan. 3, 2009

Very good basic recipe. I usually add mushrooms and red pepper, and leave out the carrots just because of personal preference. My mom and I have made this stir-fry many times, and each time it turned out exellent!

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Caroline

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: Oct. 22, 2008

I really like this simple recipe! My Fam liked it as well - we had it two nights in a row. Natrually, I doctored it up to our taste. I added more garlic and ginger. I did not have any soy sauce on hand (the only time ever!!!) so I used Braggs Liquid Amino Soy Seasoning. YUM! Oh yah! I love the corn starch idea! A Keeper!!!

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seventy7

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Oct. 19, 2008

This was very bland and not very good. I'm sure there are much better recipes out there.

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holliadams

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 10, 2008

Our go-to recipe! No matter what we are stir frying, we use this cornstarch mixture, and it turns out perfectly!

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DEZIREE

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 28, 2008

This was delicious and so easy. The ginger flavor with the soy sauce was great and even a little mild even though I used more than the recipe called for. I used snow peas, carrots, broccoli and red pepper that I added a little after everything else so it wouldn't be overdone. I covered it for a few minutes to let everything steam once it was all in since my boyfriend prefers his veggies a little more well done. Will make again, great base recipe that can be made with whatever you've got.

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lylastarr2

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Sep. 25, 2008

Just okay, nothing exciting. Slightly too salty. Needs some changes. Probably won't waste my time to cook again.

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 22, 2008

Loved the flavor and all the veggies used in it. Thanks for the easy recipe!

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kristenl

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Reviewed: Sep. 22, 2008

I really enjoyed this dish! I used what veggies I had on hand and doubled the sauce since I like my stir-frys saucy. I didn't toss the veggies in the cornstarch mix beforehand, worried that it might make it gummy. Instead I just let the vegetables cook in my wok until almost ready and then added the sauce all at once and let it simmer until ready. Very happy with the sauce recipe, will use it again as a base for other variations!

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rachelanne

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

Super yummy! Next time I'll cut down on the salt or use reduced sodium soy sauce, as I found this to be a bit too salty.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 6, 2008

I have made this recipe many times in the past month, varying the veggies and amounts according my mood/what was on hand. It's been a winner every time! Easy and delicious.

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Colleen

Cooking Level: Intermediate

Home Town: Hampton Bays, New York, USA

Living In: Holbrook, Massachusetts, USA

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Reviewed: May 31, 2008

Good, basic, easy.

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: May 13, 2008

Quick, easy, tasty stir-fry that can be done with any combination of vegetables, meats or tofu...I used double the ginger since we love that flavor.

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Heather Lee

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

This was a good starter recipe, but I did change a few things. I didn't have cornstarch so omitted it, used different veggies because it was what I had on hand (used brocoli, carrots, bean sprouts, mushrooms, zuchinni, and chinese cabbage) I also added some extra ginger and garlic as well as red pepper flakes, then served over couscous. It ended up very similar to a dish my mom used to make that I LOVED so this was really good!

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Andibear

Cooking Level: Expert

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Reviewed: Apr. 11, 2008

This was pretty tasty. Will make again as is for a side, or add meat for a full meal.

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Emma

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Auckland, Auckland, New Zealand

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Reviewed: Apr. 10, 2008

i used all the veggies i had in the house and only followed the recipe for the sauce, but the sauce was amazing!! will use every time for stir fry

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DT & Hel

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Mar. 11, 2008

Good recipe! I also added in some chunks of potato which was really tasty. I think next time I will dbl. up the broccoli (I love broccoli & it absorbs the soy & ginger so well). I also recommend adding in all the ginger at the beginning. Biting down on half-raw fresh ginger is kind of yucky. :)

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Amy P.

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 21, 2008

This was a very light, tasty stir-fry. The only change I would make is to double or even triple the liquid ingredients because there really wasn't any sauce to speak of. I added slices of leftover Marinated Turkey from this site - perfect match! Great as a stand-alone veggie dish, or with tofu, chicken, pork, or even over lo mein or rice, although as I said I would prefer more sauce. Thanks for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Feb. 17, 2008

This was pretty good, the second time I used the recipe I marinated chicken in soy, honey, garlic, and fresh ginger and made a chicken veggie stir-fry. Don't add too much honey or it will be too sweet. I will continue to experiment with this recipe, maybe some squash and zuccini.

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EARTHLYCHARM

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

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Reviewed: Jan. 21, 2008

Fantastic recipe!!! The best thing about this recipe is that you can use ANY veggies you may have lying around. I used zucchini, yellow squash, diced carrots, bell pepper, snow peas, and onion. I also used dry ginger (2tsp is perfect), sesame oil (1/2 tsp), and about 1 tbsp of sesame seeds. I also made this with some strips of left over steak (add last), and it was so yummy!

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Bella V.

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 16, 2008

This is a fabulous basic stir-fry recipe. It's really versatile, and delicious with whatever veggies you use. I also increased the garlic and and used half sesame oil in the sauce. I normally use minced ginger from the jar, but I've used powdered ginger as well. (1 tsp.) I doubled the liquid because I love extra sauce for over our rice, but it was just enough to coat the veggies. I would triple it next time.

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