Reviewed: Jun. 3, 2013

I added some baked tofu to this and increased the amount of soy sauce. The ginger was really refreshing and I did follow one other reviewer's idea to add pineapple chunks. That bit of sweetness was a great addition. I served this over fragrant Jasmine rice. Yummy!

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Reviewer:

Heather123

Reviewed: May 27, 2013

As prepared, this is actually just an average, nothing-to-write-home-about Veggie Stir Fry. To really make it a Ginger Stir Fry, you need to add at least 5 times the amount of fresh ginger to bring out that flavor. Also, no need to add additional salt; the soy sauce makes it salty enough. And, I did not see the benefit of the corn starch.

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Reviewer:

shireen95

Reviewed: Apr. 28, 2013

Great! Omitting salt next time.

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Reviewer:

DHG

Reviewed: Feb. 22, 2013

Love this recipe. I add whatever veggies we have in the fridge and throw them all in at the same time. Usually includes onions, carrots, mushrooms, broccoli, bell peppers and zucchini. Cook for 5 minutes max and add soy sauce and water. Serve over rice.

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Reviewer:

DICAPELLE

Reviewed: Jan. 28, 2013

Thank you for this recipe! It was super simple and took less than 20 minutes to whip up. I made it for my mom who is not vegan and she loved it!. You can add more soy sauce to your cooked meal to taste. I'm making it tonight and substituting rice for rice noodles :)

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Reviewer:

ashby45

Reviewed: Jan. 22, 2013

Great recipe and easy to change to your own tastes. I added 4 cloves of garlic (we love garlic!) and used frozen and fresh veggies of what I had on hand with a bit of chicken. Yummmmy! Also cut down the oil, I am sure the veggies are great tossed as mentioned, but trying to cut down on calories. Definitely worth giving a try!

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Reviewer:

chrissysayshi2u

Cooking Level: Intermediate

Reviewed: Jan. 19, 2013

I added a tablespoon of sesame oil for a bit of Asian taste.

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Reviewer:

mryakima

Cooking Level: Intermediate

Reviewed: Jan. 19, 2013

I also added sliced mushrooms. But it was too salty, so next time I will add no salt (the soy sauce already have enough salt in it). Children loved it.

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Reviewer:

PaG

Cooking Level: Intermediate

Reviewed: Jan. 18, 2013

Good. Will keep this recipe. Next time I make it, I won't use green beans since it takes a little longer to cook than the rest of the veggies.

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Reviewer:

hw3023

Reviewed: Jan. 10, 2013

This was a really good base recipe. I cooked it as jL suggested (added cornstarch base at end). It turned out great and all ages enjoyed it. Thank you!

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