The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 17, 2008
This was very good!!! I really enjoyed making these. I did change a few of the veggies though. I added mushrooms and brocolli. It tasted delicious! Thanks so much for this!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: May 22, 2008
The mix of vegetables in this recipe is great. I've made it a few times now and always find it comes out a bit too 'saucy' when I use the specified amount of stir-fry sauce so I cut back on that just a bit.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 4, 2007
This was GREAT! Excellent sauce! I made the sauce in the wok, removed it from the wok, and set it aside. Then, I stir-fried my veggies of choice in order - carrots and onions first, peppers second, celery and brussel sprouts third. Dumped on the sauce and served over rice. Super easy clean-up and delicious meal! Thanks Owen
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 9, 2007
This was so easy and my Husband LOVED it!. I did add almonds at the end and I think that is what made it great.
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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 8, 2007
Very, very good! This is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: May 24, 2007
My family loves this recipe. It is now a standby at our home.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 16, 2006
I thought this was great, I am a firefighter and made this dish for 15 with an orange chicken recipe it was a hit.
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rad

Cooking Level: Intermediate

Home Town: Pasadena, California, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.22 star rating.
Reviewed: Oct. 7, 2006
My wife and I just tried this. I am not a vegetarian, nor is she, but we both liked the ingredients of this recipe when we first looked at it. I will say that it is a very healthy meal. You can't do any better than fresh vegetables and garlic. There needs to be more spices in this recipe. We both found it very bland and adding more soy just made it taste cheap. Nothing against any vegetarians here, but some chicken stock would have worked wonders. Just my 2 cents. One more thing - I hope you have either a food processor or a Japanese chef because chopping all those veggies takes time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 16, 2006
Left out the corn and sprouts. Added some nice pea pods and a little black bean sacue, as well as some chopped fresh ginger. Mmmm :)
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Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 11, 2006
I used this as a side dish tonight and as usual, I added my normal garlic and onion powders and some red pepper flakes. I cheated and used frozen vegies, but it was still scrumptous! Thanks!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 24, 2006
...Had to use up some fresh veggies and decided to go MEATLESS for a change. I used carrots, celery, red pepper and brocc. Left out the corn and bean sprouts...Loved the glaze but the finished product was a bit oily so will cut back on the vo next time...I made Jasmine rice cooked in veg broth and added 2 scrambled eggs..also served with fried scallion/cream cheese stuffed wontons..Company AND kids were happy! Thanks Dell
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Photo by LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
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Reviewed: Aug. 21, 2006
Nice recipe. If I was making it for four, I would double, as my husband and I managed to eat the whole recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Jun. 20, 2006
This is great indeed; I did not use corn or bean sprouts, instead mushrooms and squash. I did use a bit more corn starch and soy sauce, oh and for flavor I used half water and half chicken broth for a little more flavor but the sauce is great b/c it gets carmelized from the corn starch! :-)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 27, 2006
Quick, easy, and delicious! I didn't have any rice or corn on hand, so I substituted spaghetti noodles and mushrooms in their place. Very good and versatile recipe!
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Cooking Level: Expert

Home Town: Santa Maria, California, USA
Living In: Lakeville, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: May 20, 2005
I am NEVER happy with stir fry when using a cornstarch/ soy sauce method so I used Terryaki sauce (doctored up with ginger, garlic etc)instead and I am happy that I did. I followed every other aspect of the recipe and also added Bok Choy, chicken (left overs) and served it over whole wheat pasta. My daughter (19 months) wolfed this meal down (veggies and all!) A definite keeper.. and so healthy. Thanks Dell!
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: May 10, 2005
This was excellent! I would double the sauce, however, to have more to soak up with whatever you are serving it with (we had couscous). We also used sesame oil for the olive oil, canned corn for the fresh, frozen stir-fry mixed vegetables instead of the others, and added bamboo shoots and water chestnuts instead of green onions and bean sprouts. Also omitted garlic. Still great!
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Cooking Level: Intermediate

Home Town: Melrose Park, Illinois, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 2, 2005
Good basic stir fry sauce. Have used lots of different veggies.Have also added shrimp or chicken and its always good.
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Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA
Living In: Blackfoot, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 23, 2004
This is a good base for a stir fry, but I added a few little additions. Adding sesame oil to the sauce will make it a little spicier. Also, if you add some freshly grated ginger along with the garlic, it gives it more zing. Pretty much any veggies will do.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Dec. 7, 2004
Very nice stir fry. I added chicken strips marinated teriyaki and left the corn out. Very healthy and satisfying meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 1, 2004
Delicious and healthy! We served atop white rice. We added snap peas, broccoli, squash, water chesnuts, and marinated tofu and it turned out great. Don't overcook the veggies so they will be slightly crisp. We made the dish again and added soy chicken strips and it was wonderful. Will make again and again!
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