Reviewed: Dec. 27, 2008

I added zucchini, 1 tbsp of black bean garlic paste, and 1/2 lb shrimp. Turned out great!

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Reviewed: Nov. 14, 2008

This recipe was pretty good, but make sure that the scallops and asparagus are cooked long enough. (Add mushrooms a few minutes after, to keep from overcooking them) I thought they'd cook longer when everytihng else was added, but they didn't. Also, maybe add tomatoes earlier, because I like my tomatoes cooked a little. Generally tasty and appreciated

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jsingleton

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Reviewed: Sep. 15, 2008

Very Tasty. I left out the tomatoes and added shrimp and mussells to make it a whole seafood medley. Very Good Recipe!

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Lesley

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Reviewed: Mar. 4, 2008

Like other reviewers, I also used flour and olive oil. Also, I didn't have any soy sauce, so I used white wine, substituted yellow squash and red peppers for mushrooms. I also added the veggies in before adding the sauce. The mixture didn't thicken up, but it was still really good served over brown rice. The asparagus (I used fresh) and cherry tomatoes made it surprising good. I'll make this again!

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recipejunky

Cooking Level: Intermediate

Home Town: Colonie, New York, USA

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Reviewed: Jun. 20, 2007

Listened to reviewer's advice. Used flour & olive oil. Great & intensive taste. Got great compliments from my DH for making this meal. Will make it again :0) Thanks for the recipe.

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LazyForTheKitchen

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Hollywood, Florida, USA

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Reviewed: Nov. 13, 2006

I used only olive oil, canned no-salt-added asparagus, frozen scallops, red onions instead of green, flour instead of starch, no tomatoes, and added garlic salt and pepper. Tasted wonderful! I ate it without rice, my boyfriend wanted the rice. I had some squash soup as a side and was very full and satisfied. Healthy and yummy, will definitely make it again.

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