Reviewed: Apr. 12, 2012

Unexciting is the way I'd rate this recipe. The sauce was way too thick - like glue (maybe it was me - did I do something wong??) and not much flavor. You need to add fresh ginger, and real garlic - forget the powders. Add a cup of snow peas for more crunch. I won't say it was bad, it was just ho hum - not the best recipe I've tried so I won't be making this again, sorry Josie.

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Reviewer:

DinnerDiva

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Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Saint Augustine, Florida, USA

Reviewed: Mar. 9, 2012

This was a great meal served with vegetable fried rice. I added extra veggies (2 lg peppers with the 2c broccoli and half a sliced red onion) and in the future I will double the sauce portion of the recipe for our tastes. The ginger does add a really nice flavor. Thanks for sharing.

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Reviewer:

M. Stoffel

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Germantown, Wisconsin, USA

Reviewed: Oct. 24, 2011

Love this recipe...I omit the peanuts and triple the sauce...and its still not too much! Oh and add a can of water chestnuts, drained. Sooo yummy!!

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Reviewer:

blndegal

Reviewed: Sep. 20, 2011

Good, but a little blah. Left out the peanuts as I am not a huge fan of them. I even added extra honey at the end, but it didn't affect it much.

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Reviewer:

cdemp

Reviewed: Jul. 26, 2011

I will never make this again.

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Reviewer:

melbates

Reviewed: Jul. 16, 2011

The sauce was good. Like others, I doubled it and added additional soy and ginger. Also, you can add all sorts of vegetables such as mushrooms, water chestnuts, bamboo, bean sprouts. Very filling and really no need for rice!

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Reviewer:

Heather

Cooking Level: Intermediate

Home Town: Burlington, Massachusetts, USA

Living In: Tyngsboro, Massachusetts, USA

Reviewed: Jul. 10, 2011

This was just bland. It needs something more.

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Reviewer:

Curt B

Cooking Level: Beginning

Home Town: Mitchellville, Iowa, USA

Living In: Newton, Iowa, USA

Reviewed: May 5, 2011

Pretty good recipe for a straightforward stir-fry - certainly would be adaptable for chicken or pork or whatever. Might try to jazz up a bit more with more garlic and ginger next time as it was pretty tame - but it was easy. I used chicken broth instead of water and it was not too salty even with the soy sauce, so it may have been even more bland without the broth...

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Reviewer:

SJRJA

Reviewed: Apr. 28, 2011

I thought it was good, next time will double the sauce because I like sauce.. Great over rice.

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Reviewer:

whiterose227

Reviewed: Apr. 20, 2011

I did alter the vegetables- I used green pepper instead of red and added mushrooms, bean sprouts, and peapods. The sauce thickened up nicely but very weak flavor. You could barely taste the ginger or garlic. I will definitely use more of both next time. To make the sauce more flavorful, I added terriaki sauce and sweet and sour stir-fry sauce and it made the dish much more flavorful.

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