Reviewed: Oct. 10, 2009

Easy and delicious! I used fresh ginger and a few more garlic cloves and eliminated the water because I thought it had enough liquid in the beginning. Also, I added mushrooms:) Mushrooms add Umami (Japanese), meaning a tasty flavor!

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JBNewcomb

Cooking Level: Beginning

Living In: Sarasota, Florida, USA

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Reviewed: Aug. 24, 2009

Yummy! Thanks for a great recipe

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acooper415

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Reviewed: Jun. 30, 2009

This was fantastic! Didn't have any red peppers so added celery & mushrooms & a clove of garlic instead. Hoping for leftovers, but sadly there were none...

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Elizabeth

Cooking Level: Intermediate

Living In: Nepean, Ontario, Canada

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Reviewed: May 3, 2009

I was a little apprehensive at first because of the Corn Starch. I should have went with my gut feeling and left it out. It ruined the whole idea of stir fry by having a sauce like quality to it.

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: May 1, 2009

This is a very good basic recipe, but I would have liked just a bit more flavor in the sauce. I added a little more soy sauce and three cloves of minced garlic along with the ginger. Next time I may try even more garlic and maybe oyster sauce or teriyaki just to jazz it up a bit more. (Maybe I am missing the monosodium glutamate from the Chinese Restaurant!!) Anyway, works very well with whatever variety of veggies you have on hand. It will stay in the recipe box!

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SJRJA

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Reviewed: Apr. 1, 2009

Made this for dinner tonight with vegetable broth in place of chicken broth and it was great. My husband thinks it beats restaurant fare hands down. Can't wait to try with other veggie combos.

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Kas

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Reviewed: Mar. 25, 2009

I am very fussy with my stir-fry's and was thrilled with the simplicity and amazing flavor of this beautiful recipe!

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JenLee

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Invermere, British Columbia, Canada

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Reviewed: Feb. 26, 2009

We truly enjoyed this dish, and were pleasantly surprised at the depth of flavor based on the simple ingredients. I used peanut oil with a splash of sesame oil for the stir-fry, and flash-fried thin slices of fresh ginger and garlic first before adding the vegetables. I replaced 2/3's of the broccoli with sugar snap peas and added a handful of shitake mushrooms. We will definately make this again with whatever assortment of vegetables we have on hand - it's a winner.

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Anne D

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Feb. 23, 2009

Delicious! I used summer squash and green beans instead of the peppers but still pretty much the same amounts. Loved it!

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

This was great. I left out the carrots and just chopped up a bunch of different peppers, added one zucchini, regular white onion and had to use frozen broccoli and cauliflower. I used sesame oil instead of regular oil. I didn't use the chicken broth sauce instead i added about a tablespoon of chili garlic sauce and it made enough sauce just with that combined with the soy. It also gave it a nice zip. Really ncie way to use up bits and pices of veg that might be going bad. I should have added my spinach that is almost going that would have been good too. A definite keeper.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Jan. 8, 2009

I made some additions and we really liked this. I added chicken breast that I prepared in garlic flavored olive oil. Instead of powdered ginger, I used fresh grated. I did toss in some chinese five spice and red pepper flakes. To the sauce, I added some teriyaki along with the soy and a big squirt or two of honey. It thickened really well and made a nice brown sauce just like the one at the chinese place. Served with some brown rice that I stir-fried with garlic olive oil, corn, peas, eggs and salt and pepper with some soy sauce on the side. Thanks for the recipe, I will be making this again!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

Great recipe. Wanted to use what I had on hand rather than going to the store. I used Costco's frozen stir fry vegetables (which I defrosted in a strainer to remove as much water/ice as possible)and it turned out fabulous. Also, used all chicken broth and no water. Added a little crushed red pepper for an added zing. Let it sit in the chicken broth for awhile. Was out of ground ginger, so grated some fresh ginger and it turned out fabulous.

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SANDIEGOCINDY

Cooking Level: Expert

Home Town: Mexico, Missouri, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 2, 2008

Good recipe. I'll make it again. Thank you.

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Bruinlombard

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Reviewed: Mar. 25, 2008

Wow. I'm sitting here eating this as we speak, and I have to tell you what my first impression of it is! For someone who is trying to watch what they eat and consume more vegetables, this was fabulous! I served it over white rice... and I was just thrilled. This is a method of making veggies that I will keep with me, whether dieting or not! The sauce that goes on this has the familiar taste of butter, somehow, without having used any butter. It's very healthy, very good for you, and pretty easy to make! Don't go stingy with the carrots, they were my favorite part of the meal!

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lashaquanda

Home Town: Armada, Michigan, USA

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Reviewed: Feb. 24, 2008

This had great flavor. I can't eat broccoli, so instead I added zuccini and celery.

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Chocaholic

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 16, 2008

Nice recipe. I too used broth instead of water. I also used a bag of frozen stir fry vegetables in stead of fresh, as it was what I had on hand. It worked well and was what I was looking for.

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Suzy Homemaker

Cooking Level: Expert

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Reviewed: Jan. 7, 2007

This recipe was fabulous. I had to improvise a little for lack of ingredients. Flour works fine in substitution of corn starch. I also used a whole can of chicken broth and left out the water. I wasnt lacking water, I just didnt want to waste the rest of the can of broth. I used this recipe for a dinner hosted for my friends and everyone loved it. Im passing this recipe on to everyone that I know. Enjoy!

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chrissy

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