Reviewed: Sep. 28, 2009

This sauce was okay, but nothing to really rave about. It was too oily -- 5 tablespoons was too much! I would use this recipe again, as it was simply and quick, but I would sub 1 tablespoon oil for an extra tablespoon soy sauce. Also, I only used one whole onion and that was the perfect amount.

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LRN

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Reviewed: Jun. 5, 2009

I used this sauce when I had a bunch of vegetable left-overs in the fridge. Made a great stir-fry. Thanks!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 3, 2009

fairly close to what I make :) I would suggest trying corn or canola oil instead of olive oil, to me the olive oil added an off balance taste. For a little bit of an earthier tasting sauce try using just a tiny bit of sesame oil

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Sin

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Reviewed: Mar. 7, 2008

This is really good! I omit the tomatoes and use it with broccoli, red peppers, onions, and stir fry noodles. I add lots of fresh garlic cloves. We love it! Thanks!

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MEGANB52

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Reviewed: Jan. 7, 2008

This was very good! We had a late dinner so we were looking for something quick. We threw this in with ground turkey, bamboo shoots, baby corn, and water chestnuts and served over rice. Also used only 1 onion, diced canned tomatoes, and powdered ginger. I will definitely make this again.

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Bryden&AmaiyasMom0406

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Reviewed: Sep. 9, 2006

This sauce is like one my mother cooks a fair bit. I was suprised at the way the tomatoes went with the soya sauce and ginger to be honest. I used this as a base for a vegetable stir fry. I parboiled snap peas, carrots, baby corn and then tossed these into the sauce with some fresh button mushrooms, cabbage and green caspicum. The sauce isn't overly spicy, a good basic recipe to know. My only change was to only use one whole onion.

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Mrs Possum 08

Cooking Level: Intermediate

Home Town: Perth, Western Australia, Australia

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 12, 2006

This sauce was different, but good. I found it be both sweet & salty....a taste I am not use to. I did find the salt a little over-powering at first (I don't think it needs the extra 1/2 tsp as the soy sauce has plenty of salt already!). I would try again.

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