Reviewed: Apr. 24, 2012

OMG!!! Soooo good....out of this world!!! Didn't do rice or sesame seeds. Started with heating oil...used olive...in pan. Put 3 squash...could have used 1 or 2 more...half an onion....baby carrots...peppers from moms garden....new potatoes, about 6.....sprinkled with tony's then followed recipe. Cooked uncovered on stove top about 20 minutes. Please make again angela!!! Ate with fresh speckled butter beans. YUMMY!!!

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Reviewer:

adlightfoot

Cooking Level: Intermediate

Living In: Palestine, Texas, USA

Reviewed: Apr. 1, 2012

I loved this dish. My husband is a very picky eater and he had no complaints. To make it a bit more healthy than it already is I used brown rice and substituted coconut oil for the peanut oil. I didn't add the soy sauce because it's salty and overrides the taste of the veggies.

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Reviewer:

shargranny

Reviewed: Feb. 23, 2012

One of the best things that I had in a while! Make sure to use the ingredients from tho. Those ones are more accurate.

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Reviewer:

DORETHA

Reviewed: Feb. 22, 2012

I love that this recipe includes asparagus - something I rarely think to purchase at the store, but love to eat. I added a vegetable flavorboost packet along with the soy sauce and honestly forgot about the ginger until we had already eaten. Next time I'll remember the ginger, and add black pepper/red pepper flakes for some heat.

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Dec. 31, 2011

This was delicious! I used whatever veggies were on sale (cabbage, bean sprouts, carrots, etc.) and added rice noodles directly to the stir fry rather than serving it over rice. The sesame oil makes all the difference.

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Reviewer:

Haruko

Reviewed: Sep. 15, 2011

I did not have asparagus so used frozen green beans and we liked it pretty well. also substituted slivered almond since I could not find my sesame seeds. ( may have used up) and rice bran oil since i di not have the sesame oil. Hopefully make again when I actually have these 3 items. Worked well other way also.

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Reviewer:

luvacook

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Springfield, Missouri, USA

Reviewed: Jul. 3, 2011

I love this recipe. I would make a little more rice. I didn't think the ratio of rice to mixture was even. I will fix this over and over again. And more importantly to me, it was EASY EASY EASY and FAST!

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Reviewer:

tjbrew

Reviewed: Mar. 17, 2011

I'm not a picky eater and I love vegetables but this was seriously disappointing. I'm not sure if I just haven't mastered stir frying or something but it was oily and flavorless.

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Reviewer:

macks

Cooking Level: Beginning

Home Town: Huntingdon Valley, Pennsylvania, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 14, 2011

Yes! I love this recipe! There are so many flavors that melt in my mouth all together...mmmm so good! I don' know if Hubby or kiddies will like it but that doesn't matter - I could eat the whole thing by myself and they can have peanut butter sandwhiches!

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Reviewer:

tif0515

Reviewed: Feb. 24, 2011

This should get the most die-hard vegetable haters to eat their vegetables and love ‘em. I cooked the rice in butter, not margarine, and made the sesame seed thing easy on myself by using the already toasted variety. I deliberately omitted the ginger root, as I detest it as some folks do cilantro - purely a subjective thing. I made no changes to the vegetables called for, although so many would be equally as suitable. I finished it with a dab of butter and a squeeze of fresh lemon juice. I enjoyed this immensely.

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