Reviewed: Jan. 22, 2009

I really was not that impressed with this. I don't think I'll make it again, but maybe with a few changes. I would not steam the veggies, I would just simply stir fry them. I prefer crisp veggies, and they were just too limp for my taste. Also, even with the sugar free jam, it still had too much sweetness for me. I would use half the amount of orange required. I was not a huge fan of the consistency, the sticky sweet combo is just not in my taste. All in all, wasn't horrible, but not a keeper!

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LC

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 28, 2007

Excellent recipe - It was delicious - You could do this with chicken or any vegetables you like!

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Terri

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Reviewed: Apr. 22, 2005

As prepared, it was a little spicy. We cut the hot pepper sauce down to 1/2 teaspoon.

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BLACKMAGIC

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Apr. 9, 2005

I was apprehensive of the marmalade. The food looks great but the taste is not that good. This is not the same mandarin stir fry vegetables I had tasted. I will not make it again.

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CHARLENE27

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Reviewed: Mar. 23, 2005

This was great! Although I agree with others that the broccoli gets overcooked - even though I only cooked the veggies for a couple of minutes. Next time I'll just toss the broccoli in when I add the shrimp and sauce to the pan. And while my husband and I like flavorful food, I only used 1 Tbl. of the hot sauce and we couldn't imagine the heat if I had used the full 2 Tbl. This one's a keeper!

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KOLIVIER

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Reviewed: Feb. 20, 2005

Awesome. I didn't have quite enough marmalade, so I used about 1/4 C crabapple jelly to make up the difference. It was amazing. I also used all the veggies out of my fridge: cauliflower, mushrooms, celery, carrots, onions & broccoli. My new found favourite stir fry sauce.

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Karen

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2004

I was suspicious of the marmalade in this recipe, rightly as it turned out. This is surprisingly ordinary, considering some of the ingredients, and not worth the time and effort.

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SHAWFELL

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Reviewed: Jun. 22, 2004

This is absolutely delicious! I love really hot dishes, so I used hot pepper jelly instead of orange marmalade. I won't do that next time, because I was the only one who could take the heat. That said, the other flavors were excellent and I know with the right preserve, this will be a huge hit.

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 17, 2004

Excellent!!! My husband doesn't like too much heat so I reduced the amount of hot sauce to 1 tsp. and he kept saying, "this is really good, will you please make it again." And I will. It looked attractive also.

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Ruth L Fratzke

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Reviewed: May 19, 2004

I made it just as written- everyone in the family liked it. It's not too "hot"- the other ingredients tone down the hot sauce quite a bit.

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CALIFORNIADREAMIN

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Reviewed: Feb. 12, 2004

My whole family enjoyed this recipe. I thought the sauce needed to be a little less sweet so I reduced the amount of marmalade and increased the soy sauce.

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GIBLERTFINCH

Cooking Level: Intermediate

Home Town: Placentia, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Jan. 7, 2004

I thought this was a great recipe and rather quick to make. My husband doesn't like broccoli, so I used snap peas which tasted really good. I also added onions and mushrooms. I'll make this again!

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Nikki

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Reviewed: Dec. 30, 2003

It's a little too hot! And could add a little more cornstarch in order to thicken sauce. It was still a tasty meal though:)

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KFABELA

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Reviewed: Dec. 17, 2003

This was great! I agree with Theresa though - the broccoli became overcooked while the sauce was thickening. Next time I'll just steam it for 1 - 2 min instead. I mixed all the sauce ingredients ahead of time and refrigerated. I love ginger, so I used 2 Tblsp instead of 1 - it still was not a pronounced ginger flavor! It doesn't take long at all to prepare, except to peel and devein the shrimp. The first time I made it I doubled the sauce so there would be plenty for the rice, but I really didn't need to. This makes a really wonderful meal! I loved the inclusion of the onion, peppers and broccoli! Be sure to use a top-brand orange marmalade in this!

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CHMOORE

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Reviewed: Nov. 24, 2003

I have now made this recipe twice and it is delicious!!! My husband and I both loved the flavors and the spiciness of this dish. We served it over hot minute rice and dinner took no more than 20 minutes from start to finish. And the leftovers tasted terrific the second night. Thanks for a wonderful recipe!!!!

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Betty Boop

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Reviewed: Nov. 15, 2003

Good recipe, although I would add the salt next time directly to the shrimp because no matter hoy much I added at the end it didn't taste that much

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TOSTON

Cooking Level: Intermediate

Home Town: Maracaibo, Zulia, Venezuela

Living In: Madrid, Madrid, Spain

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Reviewed: Nov. 14, 2003

I used a Low-Sugar Marmalade because I thought it might be too sweet. It was fine using the low-sugar, but after tasting it I think the regular marmalade would have been fine,too.The overall flavor is very good. The only thing I would change is to not cook the vegetables so long. Once the sauce is added and you have to cook it to thicken, the vegetables become overcooked. I also made this with chicken instead of the shrimp and it was still fine.

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Theresa

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Reviewed: Nov. 1, 2003

Easy to prepare and very tasty, altho 1 TBS of hot pepper sauce made this dish too hot for our family. Will adjust next time. Kids liked it too!

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PTP

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Reviewed: Nov. 1, 2003

Excellent! It was well worth the time and tasted better than take out.

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KRISINDA

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Reviewed: Oct. 31, 2003

I was a little apprhensive at first, but it actually turned out pretty good. Tasted almost like I had ordered in! I would definitely make it again. It took a while to make though ... mainly preparing all the ingredients ... but worth it.

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JONTISHA

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Mandarin Shrimp and Vegetable Stir Fry

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