Reviewed: Feb. 12, 2006

Excellent. Easy, and flexible. I stir-fried the chicken only 5 minutes in the beginning. I couldn't find mushroom soy, so just used regular. I used slightly different veggies to use what I had in the fridge. I used one cup each of broccoli, carrots, green pepper, celery, green beans, shallots. I also used more chicken than the recipe called for.

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Reviewer:

dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Nov. 16, 2005

DF and I really enjoyed the chicken stirfry. Instead is mushroom sauce we used Hoiken Sauce which made it nicer. I loved and recommend it. I would cooked it again.

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Rochelle

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Reviewed: Sep. 26, 2005

I made this the other night for my family. Easy and adaptable recipe. I did not have mushroom soy sauce, so used more oyster sauce while cooking, and added soy sauce at table. I added the kernels of a fresh cob of corn, and used pork. I sprinkled a tablespoon of sake in the pan to keep things from sticking. Served over Thai rice sticks. Yum! Look forward to making this with chicken.

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SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

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Reviewed: Jul. 11, 2005

I thought this recipe was absolutely delicious. My husband asked for seconds!! I think the napa cabbage was a great addition.

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KELNICH

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Reviewed: Jun. 22, 2005

I used a pound of chicken instead of a half a pound. I agree with the other reviewer who noted it didn't need to be cooked 10 minutes before adding the vegetables (5 minutes was enough). I substituted bok choy for napa cabbage and left out the celery. I didn't feel like buying oyster sauce so I used some stir-fry sauce I had in the fridge. All in all, it turned out pretty good. The only thing I would have done differently is add more corn starch to make the sauce thicker.

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GRINGUITA

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Reviewed: May 11, 2004

Enjoyed this a lot! It is such an adaptable dish. I substituted cold slaw mix for the carrots and cabbage and used mushrooms instead of the broccoli and zucchini. Also added several chopped cloves of garlic and some sweet brown onion. Served over cooked linguini noodles with extra soy sauce - Yum!

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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Apr. 19, 2004

I used stir-fry strips of pork loin and substituted a few of the vegetables according to what what was in my fridge. Next time I'll add some ginger.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 15, 2004

This was great! I used baby corn and straw mushrooms instead of cabbage and the bell pepper. I also added a lot of chili garlic sauce.

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TPM

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Reviewed: Apr. 29, 2003

I didn't have all of the veggies available that were called for so I substituted quite a few ingredients. I used about a pound of chicken cut into chunks, 3 cloves of garlic and some "red pepper flakes" as suggested by another reviewer. I stirfried this for the 10 minutes. I would not cook the chicken this long next time. For veggies I used broccoli, carrotts, celery, green pepper, snow peas, onion, and sliced mushrooms. I found when stir frying this large amount I needed to add a little extra oil and I added a few tablespoons of water so nothing would stick. I didn't have mushroom soy sauce so I used Kikkoman's light soy sauce. I served this over thin spaghetti and sprinkled extra soy sauce over my serving. This came out very good and my grown son and daughter told me it was a keeper. I will use the correct ingredients next time and see how it comes out. This was great though. Thanks for the recipe.

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PATTY MAE

Cooking Level: Expert

Home Town: Morrisville, Vermont, USA

Living In: Lakewood, New Jersey, USA

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Reviewed: May 20, 2002

This turned out really well. I added some red pepper flakes and more vegetables than the recipe called for. I served this over udon noodles. Great way to get a lot of tasty veggies. I didn't have chicken or pork, but used turkey tenderloins.. delish

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