The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 16, 2009
Very good with nutty flavor. It could be modified by using only 1.5 T peanut oil and be OK. It definitely warrants fresh vegetables. Did not modify recipe at all.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 26, 2009
I loved this. Very tastey. I think I'll go a little lighter on the oil next time, not sure it needed as much as the recipe called for. Followed exactly.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 15, 2009
I'm always changing things up and using what I have on hand. Ground ginger instead of fresh, used chicken, brown rice instead of white, etc. It still came out deeeelish! I'll make again for sure. Probably with shrimp, mmm.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 12, 2009
I add chicken to the recipe for a complete meal. My family and I love the flavor and add our own touches of additional ginger root, broccoli, water chesnuts, bamboo shoots, and serve it over rice spaghetti. Great way to have the kids eat their veggie with no complaining.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 24, 2009
This was AMAZING!! I used snow peas instead of asparagus, and forgot to add the sesame seeds. It was soooo yummy!! I will make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 14, 2009
EXCELLENT! I used coconut oil instead for a little extra health benefit. I also used crushed (jarred) ginger, as I didn't have the root available. It turned out very tasty. This will become a staple in our house! My little ones loved it too! You must try this easy dish.
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Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA
Living In: Glen Gardner, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 7, 2009
My girlfriend gave this dish a "7*" AND I had forgotten to buy the sesame seeds to boot! Only other thing I changed was to use teriyaki sauce instead of soya. Never had asperagus in a stir-fry - normally not crazy about asperagus, but in this dish, it was very tasty. Can use this recipe with other veggies as well as marinated beef, pork, chicken.
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Ron
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Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 6, 2009
Substituted a number of ingredients due to availability - still works.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 11, 2009
A versatile recipe to which you can use fresh, frozen or canned stir-fry veggies.
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JJO

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 3, 2008
The flavor was good, but it was so oily that neither I nor my room mate could eat much. My sister loved it, though.
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Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 17, 2008
My husband LOVED it but I thought it was a little too spicy for my taste.
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Cooking Level: Intermediate

Home Town: Medina, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 11, 2008
I made some changes on ingredients, since I wanted to use up vegetables I had in my fridge. I used a bunch of broccoli instead of asparagus and a few small green peppers instead of a large red pepper, then added half of a red onion. I omitted peanut oil and mushrooms because I didn't have in hands. I served vegetables over rice and it tasted great.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 5, 2007
Delicious, Nutritious and very filling!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 5, 2007
Very good. I used the broth as a sause to coat the veggies and thickened it with arrowroot. It was a little too heavy on the ginger, but I can fix that next time. I also added breaded garlic tofu that added a nice variety to the stir fry. Yum!
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Cooking Level: Intermediate

Home Town: North Bend, Oregon, USA
Living In: Grants Pass, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 26, 2007
very tasty! chopped vegetables seem like quite a lot but gets all eaten up!! I substiuteted sugar snap peas for asparagus as I am not a fan of asparagus. In fact, I made everything in one skillet. Cooked rice, set aside. toasted sesame seeds after quickly cleaning the skillet, set aside and finally stir fried the veggies. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 1, 2007
My kids even liked it. I like to use short cuts during the week so I bought pre packaged stir fry vegetables in the veggie section. I also use a rice cooker. You can use chicken broth in it instead of water and it's easy without having to watch over it. You can use just about any veg combo and it will be great. Good recipe.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 17, 2006
I really like the balance of flavors. I might add a little more fresh ginger, but that's just me.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 17, 2006
A terrific blend of vegetables and spices! Next time, I might add a bit more ginger - but I love ginger!
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Photo by Lynn

Cooking Level: Intermediate

Home Town: Bryn Mawr, Pennsylvania, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 4, 2006
I lightly toasted the seasame seeds before adding them to the stirfry by toasting them in a same skillet on low heat until golden brown. It releases their fragrant flavor. Added snow pea pods, brocoli and tofu to make a complete meal out of this. Even my tofu-hating girlfriends loved this.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 28, 2005
Loved, loved, loved this stir fry. I added a combination of fresh and frozen veggies I had on hand (broccoli, bean sprouts, snap peas, baby carrots), and a little bit of sugar and terriyaki to the soy sauce. I mixed the soy sauce and terriyaki sauce together in a jar (along with the bit of sugar I added), and then added as much as I thought the dish needed, with a little bit left over for next time.... The flavor was awesome, and it was very filling. I will definitely make this again!!
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