Reviewed: Apr. 23, 2012

Great flavor, not too salty. I used frozen veggies and minced ginger and garlic. I also used the low-salt soy sauce. My four-year-old loved it!

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Reviewer:

vkburgess

Cooking Level: Beginning

Reviewed: Apr. 22, 2012

Pretty good. The cornstarch really helped to thicken up the sauce at the end. I think I undercooked my veggies a little bit, so I will probably extend the cooking time at the end.

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Reviewer:

jpowell

Reviewed: Apr. 21, 2012

This is amazing. I love the versatility of using up whatever veggies I have on hand. The sauce is incredible. I use Braggs Amino soy sauce. Serve it over brown rice. Very tasty!!

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Reviewer:

PaulaR

Reviewed: Apr. 19, 2012

Made using cooked chicken and stir fry sauce. Served over rice.

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Reviewer:

wc_fowler@yahoo.com

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Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

Very yummy I will make this meal again thanks for sharing

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Reviewer:

farget

Reviewed: Mar. 12, 2012

This was really easy and really tasty with the fresh ginger but I did not follow the recipe to a "t". I omitted the salt and I'm sure glad I did! Used sesame oil in place of the vegetable oil, added some julienne zucchini and about a tsp of red curry paste at the end. Yummy!

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Reviewer:

TAGAGA

Cooking Level: Expert

Living In: Battle Creek, Michigan, USA

Reviewed: Mar. 7, 2012

Way to salty for me! Next time, I would use 1/4 cup soy sauce and omit the 1T salt or use low sodium soy sauce and still use the salt.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Mar. 5, 2012

Will make again.

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Reviewer:

Jen

Reviewed: Mar. 4, 2012

Very tasty!

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Reviewer:

Hale2lhm

Reviewed: Mar. 2, 2012

This was Fantastic! My family is not very fond of vegetables and normally my stir fries in the past have wound up with just the meats pulled out. This recipe however was such a wonderful blend of Asian flavors fried right onto the vegetables that we devoured it!

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