Reviewed: Apr. 8, 2008

Just like in a restaurant.

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CountryGal


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Reviewed: Feb. 11, 2008

I tripled the sauce and it was too much. Doubled would have been perfect. I like the flavor of the sauce. I didn't think it needed more garlic or ginger like the other reviews. I added water chestnuts for extra crunch.

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LauraH

	Cooking Level: Intermediate Home Town: Farmington, Michigan, USA Living In: Lenexa, Kansas, USA
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Reviewed: Dec. 28, 2007

Following earlier advice, I doubled the sauce. Then, because earlier reviews had suggested a lack of flavor/spiciness (and because I grew up in Baltimore) I sprinkled some Old Bay seasoning on the shrimp before stir frying. It was great! I highly recommend trying the Old Bay.

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Bill Riggs


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Reviewed: Sep. 9, 2007

The flavor is excellent, but I doubled the sauce and it is still dry. I also tripled the garlic and ginger. Next time I will quadruple both. I topped with cashews right before serving, which added great flavor. Overall, a woderful meal that tasted like it came from a restaurant!

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Girlfriday07

	Cooking Level: Intermediate Home Town: Wichita, Kansas, USA Living In: Brownell, Kansas, USA
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Reviewed: Sep. 6, 2007

I thought this was an ok recipe. I added more garlic, ginger and rice wine. I will make again after tweaking it abit, adding maybe hoisin sauce or oyster sauce,and mushrooms. Good but could be better.

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LG

	Cooking Level: Expert Home Town: Houston, Texas, USA Living In: Deer Park, Texas, USA
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Reviewed: Jul. 9, 2007

Very good base recipe for stir-fry. I substituted chicken for the shrimp, and broccoli and carrots for the peas. Also took advice of other reviewers and doubled the sauce. This recipe is a keeper.

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MaryD

	Cooking Level: Expert Home Town: Fullerton, Nebraska, USA Living In: Lincoln, Nebraska, USA
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Reviewed: Apr. 25, 2007

Very good! Next time, I'll increase the sauce slightly, and maybe add some broccoli and carrots. But my family just loved it!

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OZONED


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Reviewed: Feb. 28, 2007

Super easy and most of the ingredients are on hand. I doubled the sauce (a must in my opinion) and used dry sherry in place of rice wine. Also, since I didn't have fresh ginger on hand, I just used ground ginger from my spice drawer. I realized after making this that I used sugar snap peas instead of snow peas-still yummy. Served over brown rice.

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Elizabeth P

	Cooking Level: Beginning Home Town: Saint Louis, Missouri, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Feb. 22, 2007

my husband and the kids loved it. they said it tasted more flavorfull than the chinese resturant and that is saying a lot because we eat chinese a couple times a week and are very picky about which resturants we eat at. I tripled the sauce and used more garlic a tad too much, also used double black soy sauce in addition to regular soy sauce.Which gives it a more authentic asian taste. Instead of snow peas i added broccli and canned bamboo shoots and served it over steamed jasmine rice.I will make at least once a week. very good shrimp dinner.

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NICONLY


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Reviewed: Dec. 12, 2006

The flavor was out of this world! I used sesame oil for the shrimp by themselves and had to add more chicken broth at the end because it was too thick. YUMMY!

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Katheryn


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Reviewed: Nov. 1, 2006

I made a few modifications - I tripled the sauce (and used black pepper instead of white - just a personal preference), doubled the garlic (grated fine to almost a paste to get more flavor), and used baby bok choy, mushrooms, and scallions for the veggies, and served with hot jasmine rice - it was great! Would prefer some spice in a dish like this but that's taken care of with a little spicy chile sauce on top!

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jasmine


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Reviewed: Sep. 25, 2006

Not bad tasting sauce. It probably needs a bit more ginger or garlic.

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KARA72

	Cooking Level: Expert Home Town: Dro, Trentino-Alto Adige, Italy Living In: Calgary, Alberta, Canada
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Reviewed: May 12, 2006

whenever stir-frying always heat wok/skillet until water drops skitter over it and THEN add the oil! excellent recipe, i love snow peas!

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WMAQ


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Reviewed: May 11, 2006

Definitely double the sauce. I served this over lo mein style noodles. Everyone enjoyed it.

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suzanne

	Cooking Level: Intermediate Home Town: Cahokia, Illinois, USA Living In: Matthews, North Carolina, USA
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Reviewed: Mar. 25, 2006

Very good - much better than take-out! Thanks for an awesome weeknight meal!

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southernbelle

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Mar. 14, 2006

Great served with brown rice! Nice and healthy dinner! Thanks for sharing!

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Island Girl

	Cooking Level: Expert Home Town: Tahiti, Archipel De La Société, French Polynesia
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Reviewed: Feb. 22, 2006

This was so good. I also doubled the sauce, which was defiantly the way to go if you are serving it over some rice. I also doubled the garlic and ginger because I love both of those flavors. This was an awesome recipe. Thanks.

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Kristin

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA Living In: Detroit, Michigan, USA
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Reviewed: Jan. 15, 2006

Very tasty! Great sauce! We used pre-cooked frozen jumbo shrimp which we just thawed and added towards the end of stir frying the veggies. Also added some orange bell pepper to the mix.

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Nick W


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Reviewed: Jan. 13, 2006

This had a great mild flavor - I added a bit more ginger and garlic as well as adding a few water chestnuts and bamboo with the peas. My only comment would be that it only makes enough sauce to barely season the shrimp and veggies - if you like it really saucy or want to put it over rice, double the sauce.

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CHARIANDER


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