Reviewed: Oct. 14, 2009

Definitely cuttin' down on the sugar next time. A tad sweet, but otherwise I dig it over udon noodles.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 21, 2009

Really good flavors, I will probably cut down on the oil and sugar next time

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violetaria

Cooking Level: Beginning

Home Town: Pompano Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 25, 2009

This is a really good recipe, I enjoyed it even though I never like Bok Choy before

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Donna

Cooking Level: Expert

Home Town: Gaffney, South Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: Aug. 6, 2009

This was wonderful! I hardly ever follow the exact directions as I tweak most recipes to suit my family's taste, but this I made as directed. Excellent flavor. I doubled it and had some of the sauce to serve over our rice. Served with grilled chicken that had been marinated in bottled Soy Vay sauce.

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Michelle

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Lucas, Texas, USA

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Reviewed: Jul. 28, 2009

Very good! I had to omit the ginger as I didn't have any. I used a red chili pepper paste to spice it up. Also, didn't have any oyster sauce so I subbed fish sauce and it was good.

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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Jul. 24, 2009

fantastic...i made this dish for my girlfriend the other night and she could not stop saying how delicious it was her only complain was that i didnt make enough...absolutely would be making it again

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christine

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Reviewed: Jul. 23, 2009

Delicious! Better than what I can get at any Chinese restaurant! No significant changes - except that I used baby bok choy and cut it into strips (like cole slaw) so I didn't have to worry about cooking the white parts separately. Less work, I think! Don't forget to rinse the bok choy either!

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Priscilla

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

This was great. I added red bell pepper strips to the bok choy and stir-fried chicken separately. With those add-ons, it was the perfect amount of sauce. We served it over brown rice and it was a delicious-- will become a staple recipe, especially when we have baby bok choy.

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Kirsten

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Reviewed: Jun. 16, 2009

This was a great base recipe. I improvised a bit and added some toasted sesame seeds and red onion, left out the oyster sauce, and added Thai garlic pepper paste. Over brown rice, it was a delicious, easy vegetarian dinner.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

Used OO (instead of other oils) and fish sauce (instead of oyster sause). Loved it.

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klyaeger

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Reviewed: Jun. 9, 2009

Just like the previous reviewer, this was my husband's first bok choy experience as well. He likes it too.

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miracles2004

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Reviewed: May 2, 2009

This recipe was easy to make and tasted delicious. Hubby and I loved the sauce (we did add the red pepper flakes), and I'm going to adapt it for more stir fries. This one's a keeper!

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amybet

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Reviewed: Apr. 18, 2009

Excellent recipe! Made the recipe as is and it was very quick and easy. My husband was weary as it was his first time having bok choy and he loves it now.

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SZYQ1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 12, 2009

I found a printed copy of this recipe on the train. My lucky day! Great recipe. Great website! The sauce is really good. This was my first time eating bok choy, and I'm glad I tried it with this recipe. I did find myself wondering what to do with the remaining oil until I went back and saw in the first review that it should be used to stir fry the remaining bok choy. I had already passed this point so I used it to stir fry shrimp.

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TheUnionMan

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Reviewed: Apr. 10, 2009

I am so happy to find a great recipe for bok choy. We have moved to Japan and bok choy is very available here. So I need some great recipes. Nice flavor with the seasonings. But what are we suppose to do with the other half of the oil?? I put mine in the seasoning and poured over the top of the veggies. Enjoy! We did!

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

This recipe was AWESOME! We had some veggie-hatin' friends over the other night, and had never made bok choy before. Everyone loved it...even our carnivore friends had seconds! Great job!

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BCJANGULO

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

Great recipe - very yummy. I served it with chicken thighs.

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TOOTHFAERIE

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Reviewed: Mar. 9, 2009

I really like this recipe. I make it just as it is. I've made it with spinach as well and it tastes great. Thank you!

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Bruinlombard

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Reviewed: Mar. 7, 2009

Great recipe and very tasty. It was the first time i made bok choy and it was a side dish for a chinese hot pot. However, I made a few modifications.. only used 1.5tbsp seasame oil, used black bean sauce instead of oyster (as I didn't have any on hand) and reduced the amt of sugar. Also I added the garlic, peppers and ginger to the oil directly to infuse more flavour.

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