The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 4, 2007
Simple recipe, nothing to special about it. Just a regular stirfry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 20, 2007
This recipe is AWESOME! I'm chinese and I must say this tastes like what my mom makes, but better. I used cauliflower in place of carrots since I didn't have any. I may try adding in some mushrooms or tofu next time too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Photo by jL
Reviewed: Oct. 13, 2007
I skipped the green beans and onions, but added Chinese mushrooms, red bell pepper and tofu to this dish. I made the stir fry by first sauteing the ginger and garlic, then adding all of the vegetables, followed by the tofu. Next, I added the soy sauce and then the cornstarch in water to make the stir fry sauce. Tossing the vegetables in an oil-cornstarch mix may have caused the "gummy texture" problems reported by other viewers. This is a good basic stir fry recipe. If you find it bland, you can increase the amount of ginger and garlic, as well as add a bit of chili paste or crushed red pepper flakes to give it a bit more kick.
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jL
Photo by jL

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada
Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 24, 2007
I was disappointed with the flavor of this dish. I used broccoli, mushrooms, water chestnuts, green onions, bean sprouts and carrots for my veggie mix. I even used more garlic and ginger root than recommended and used 1/4 sesame oil rather than all vegetable oil. It was okay, but that's it. Next time, I'll try some new flavors.
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Photo by Mallard S.

Cooking Level: Intermediate

Home Town: Neponset, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 29, 2007
Absolutely delicious. I used veggies on hand, broccoli, peppers, snow peas and carrots and it was wonderful. I substituted quinoa for rice and it was great with the salmon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 14, 2007
I love this meal! I'm at college, so time is of the essence when I'm cooking -- this recipe is fast, easy, & delicious. I make it all the time!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 30, 2007
Immensely, excruciatingly bland, and a little gummy thanks to the corn starch. I can use my imagination to make a stir fry juicer and more flavorful than this just by tossing in a bigger variety of veggies and more inventive sauces.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 24, 2007
Used frozen vegetables except for the green beans where I used canned. Added red pepper flakes & garlic salt. Served along with Pork Tenderloin & Egg Fried Rice (both from this site) along with an Asian-inspired fruit salad that included bananas, apples, mango, oranges, strawberries, topped with almonds.
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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: May 21, 2007
Extremely easy and quick to prepare! I threw in some mung bean sprouts and increased the amount of ginger. A good basic stir-fry recipe, easy to create variations.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 14, 2007
I made this exactly as it is except I added more veggies. I added snap peas, boc choy, celery, portabello mushroom and greenbeans but I thought that the sauce was flavorless. I would probably add more garlic and more low sodium soy sauce, I would eliminate the cornstarch and I would possible throw in a splash of hoisin or maybe terriaki or just add some fresh finely chopped parsley - something to add some flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 19, 2007
I added extra ginger and garlic, and it was so good! Full of taste and hardly any grease
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 16, 2007
very easy - used red, orange, yellow bellpepper, mushrooms and broccoli. Added slightly more ginger and garlic (fresh), served with basmati rice, and added pine nuts. No leftovers, quite healthy and tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 18, 2006
don't do what I did. it was aweful. I didn't add enough vegetables so the flavor was strong to begin with, and then I added powdered ginger instead of sliced fresh ginger... ewww...
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o3

Cooking Level: Beginning

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 14, 2006
Wow! This was excellent! We did not add the salt, we too, used the sesame oil and before serving I sprinkled 2 TBS of sesame seeds over the veggies! Wonderful...thanks for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 10, 2006
This recipe was a big hit with my husband. Like everyone else, I made some changes. I added more ginger, because we love it. I also used chicken stock instead of water, and I added about a Tablespoon plus a teaspoon of sugar. Forget about the weird stes to this recipe. Stirfry the veggies in oil until they just start to get tender. Add all the other ingredients, stir to coat and you are there!
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Photo by kjf330

Cooking Level: Expert

Home Town: Staples, Minnesota, USA
Living In: Leiden, Zuid-Holland, Netherlands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 23, 2006
Yum, easy, versatile and delicious. I didn't add the extra salt at the end through.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 20, 2006
This was so quick and easy. I followed the recipe exactly, and it tasted GREAT! I served it with brown rice. This will definitely get in the dinner shuffle. However, the serving size says 6, but I think it is more like 3 or 4.
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Photo by SKOONUS

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Photo by What a Dish!
Reviewed: Aug. 24, 2006
This was VERY good! My first time doing stir-fry, and the results were fantastic. I used a little less oil, and a touch of toasted sesame oil. I also put all of the ginger in first (on accident) and added the onions w/the other veggies. I partially covered the veggies as they were cooking to speed along the process and keep the juices in. It worked very well. I used a red bell pepper instead of snow peas. I added a bit more carrots and green beans. I would add more carrots next time. Omitted the salt at the end, and used reduced-sodium soy sauce. Served with Maple Salmon and brown rice. A really, really good meal. I couldn't stop eating it!
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Photo by What a Dish!

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 26, 2006
This was a great recipe except I thought the ginger was a little overpowering. I am not used to fresh ginger however. I will definitely make again though.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cary, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 20, 2006
I thought it was way too salty. If you're using soy sauce, you don't need additional salt.
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