Reviewer:

Shelby G.

Cooking Level: Intermediate

Home Town: Williamsburg, Kentucky, USA

Living In: Woodbine, Kentucky, USA

Reviewed: Mar. 13, 2011

I couldn't believe it, but the wine with ginger was very tasty. My folks liked it too. I added some more veggis, such as fresh bean sprouts and served it with basmati rice cooked in coconut milk.

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4 users found this review helpful

Reviewer:

Annie

Reviewed: Mar. 6, 2008

interesting and different, but not my favorite.

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6 users found this review helpful

Reviewer:

R. Stone

Reviewed: Feb. 21, 2008

I thought it was a little bland. It's a good base but it needs something else. My husband added soy sauce to his and that seemed to help. I think maybe add some soy sauce in place of part of the wine and a little lemon juice to finish it and maybe some red pepper flakes in with onions for heat.

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13 users found this review helpful

Reviewer:

Jenny Gutierrez

Cooking Level: Intermediate

Living In: Asheboro, North Carolina, USA

Reviewed: Oct. 7, 2007

This was very tasty. I did not have fresh ginger so I used ground ginger (only ½ teaspoon). Wish I had the fresh ginger. When I make it again, which I well, fresh ginger is on the list. I served it with Spinach and Red Pepper Couscous which you can find on this site, lovely combination. PS don’t forget the wine:)

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13 users found this review helpful