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Reviewed: Aug. 27, 2002

Being asian and having grown up with authentic asian stir-fry's, I consider this dish a good imitation. I added several additional ingredients, such as fish sauce. Overall, good.

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47 users found this review helpful

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TIERNEYPHAM

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Reviewed: Aug. 17, 2002

A great, simple recipe. To make it easier, I used ginger paste and minced garlic from a jar, and frozen vegetables. I just made it tonight..yum!

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23 users found this review helpful

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SHAHZADI

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Reviewed: Jul. 7, 2002

My husband, 20-month-old son, and I all enjoyed this recipe. I've already prepared it twice. Only modifications were more garlic and used dark sesame oil for a more rich flavor. Great for use with any seasonal veggies.

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29 users found this review helpful

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COOKIN MAMA

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Reviewed: May 24, 2002

Wonderful! We served this with the Asian Flank Steak from this webiste. Whipped up some spring rolls and had a feast. Fantastic flavor.

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2 users found this review helpful

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Kat Mitschke

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Reviewed: Apr. 20, 2002

Fantastic!! I used broccoli, mushrooms, onions & spinach. Even the kids loved it.

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17 users found this review helpful

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JEJC3

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Reviewed: Apr. 13, 2002

Wow. This one is such a keeper. I didn't have any of the fresh veggies listed, so I used frozen carrots, broccoli, and cauliflower - plus I added some chicken. I am in love with ginger, and this definitely satisfies the craving for it. THANK YOU!

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25 users found this review helpful

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Amanda Fetters

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Reviewed: Mar. 14, 2002

Yummmm! I mixed this w/ soba noodles and seitan and it was great! A light ginger flavor and it works so well w/ the veggies. It's like a dish one would get in a restaurant. It smalls really good while making too.

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GREENQUEEN

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Reviewed: Feb. 24, 2002

very good! It has a wonderful flavor. We especially liked the slightly crisp vegetables. Thanks for sharing. P.S. Did not have ginger root on hand but bottled ginger worked well.

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4 users found this review helpful