Reviewed: Apr. 20, 2012

I made this a while ago and forgot to rate it. Very good! I like mushrooms and I like baby corn so I loved this!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mommyluvs2cook

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Sep. 29, 2011

Very good!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Beckee

Living In: Medicine Hat, Alberta, Canada

Reviewed: Feb. 1, 2011

I didn't use the corn, red chile pepper or cilantro because I didn't have any on hand. I followed all the other steps as written. Tasted delicious

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

philly6288

Cooking Level: Intermediate

Living In: Queens, New York, USA

Reviewed: Jan. 30, 2011

This turned out to be a very nice, light, tasty side dish. Browning the garlic really added flavor! Used chili paste in the sauce instead of an actual pepper as topping as some have recommended. Omitted the cornstarch mix in due to the sauce having a nice consistency already.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Carly J

Cooking Level: Intermediate

Living In: Eden Prairie, Minnesota, USA

Reviewed: Jan. 6, 2011

Delicious, and definitely a recipe I would make again. The best part is, this sauce base could be used with all sorts of meat and veggies. To be fair, here are the changes I made: chili sauce instead of the chili pepper; added 2 small chicken breasts, which made it a main dish and also gave it a good flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Lund, Skane, Sweden

Reviewed: Dec. 27, 2010

I thought this was a great recipe. I skipped the corn starch and extra water. The liquid released by the mushrooms and the soy, fish and oyster sauces provided plenty. I added a small can of diced (mild) chile peppers. The next time I make this recipe, I will double it and make 8 servings.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

wmihalo

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Munster, Indiana, USA

Reviewed: Dec. 21, 2010

Delicious. I had no fish sauce so substituted two parts soy to one part lime juice. Also had no chiles so I threw in a little crushed red pepper. Left out the cilantro.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

EADoby

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 9, 2010

I made this as a side dish for the "Barbequed Thai-Style Chicken" recipe. It complemented it quite well!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 3, 2010

This was delicious!!!! My husband thought it was good but not great but I however loved it! I've been trying to find a good asian stir fry veggie recipe to go with the Baked Teriyaki Chicken from this site! The changes I made were adding more garlic because I love it! I also used canned baby corn because I couldn't find any fresh & have never seen it fresh. I left out the fish sauce since I didn't have any so what I did was use 2TBSP soy sauce to make up for it, I also used 2TBSP oyster sauce since I added fresh broccoli to the dish & it needed more sauce. I also used red pepper flakes while stir frying since I didn't have any chili pepper. It was good my only complaint was I think I will add less cornstarch or leave it out all together next time. I know the sauce is suppose to thicken up a bit to stick but it was a little too thick for me. But still very good!

Was this review helpful? [ YES ]
1 user found this review helpful