Reviewed: Aug. 30, 2002

This was a good all-around peanut sauce, though I was expecting something a bit thicker. I used it over rice noodles and it turned out well.

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Amber Waite

Cooking Level: Intermediate

Living In: Oxford, Oxfordshire, England, U.K.

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Reviewed: Jul. 27, 2002

Not sure what went wrong, maybe because I left out the onions but it was gooey and pastey. I won't make this again.

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ROLO99

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Reviewed: Jul. 22, 2002

Great recipe! I used reduced fat - crunchy peanut butter and it turned out great. To add some color and crunch i thinly sliced a few cucumbers. It tasted even better the next day cold!

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QueenDeen

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Reviewed: Jun. 17, 2002

This is a fantastic recipe! Also very quick! I made it with crunchy peanut butter and olive oil since I forgot to pick up the sesame. It came out great! It was creamy and not salty like some people complained. (Most likely depends on the brand of soy sauce you use.) My boyfriend has already requested that we make this recipe again this week.

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Michelle S

Cooking Level: Intermediate

Home Town: Berlin, Vermont, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Jan. 3, 2002

My husband LOVED this, add since he needs to gain a few pounds, I will be making it often. :-) Make sure to follow the direction to cook on LOW heat-- I didn't and burned the heck out of the onions and ginger the first time! Oops! Very good-- cold too!

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Simi

Cooking Level: Expert

Home Town: Hillsborough, New Jersey, USA

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Reviewed: Nov. 2, 2001

Tasty and Great! Easy, no fuss, had everything on hand. This will become a regular side for any stir-fry dinner at our house.

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CALILOO

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Reviewed: Aug. 20, 2001

Very good! My hhusband and my two year old loved it!

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KAREBEAR12

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Reviewed: Jul. 3, 2001

Ick. Not much else to say but at least I didn't waste much money buying ingredients.

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LKANE99

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Reviewed: Apr. 15, 2001

Nobody would eat it. I don't blame them. Perhaps the birds will enjoy it... doubt it though.

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ISSA

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Reviewed: Mar. 21, 2001

I enjoyed this recipe quite a bit. However, if I do make this again I think I will reduce the amount of peanut oil...it seemed to be too much making things a little on the greasy side. Also, you should note that this dish is quite filling. We had plenty of left-overs.

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MEGAN745

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Reviewed: Feb. 25, 2001

good but would make more spicey by adding more onion and peppers

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JUDIWOODS

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Reviewed: Feb. 15, 2001

I didn't have sesame oil or scallions so I used regular oil and a tsp of finely chopped onion and it tasted great - I loved this recipe!

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Ellen

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Reviewed: Feb. 4, 2001

Very salty. I recommend using a lot less soy. But otherwise very tasty. Very easy and quick and ingredients are almost always on hand.

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GLASERJD

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Reviewed: Oct. 20, 2000

I have to increase the water to 1/2 cup in order to make it less creamy and less salty. It turns great.

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Joanna

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Reviewed: Aug. 17, 2000

I added more vegetables to the dish to add more colour and flavour. Easy side dish for asian style entree's.

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LITTLE POOH

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Reviewed: Aug. 9, 2000

Excellent recipe...really great with chunky peanut butter and crumbled tofu!

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RACHELLA

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Reviewed: Jun. 28, 2000

One of my favorite make-ahead dishes. Truly good as a hot or cold dish. I have added water chestnuts/cucumbers/celery or any seasonal vegetable to give it an added crunch.

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