Reviewed: Mar. 23, 2011

Excellent recipe. We added a bit more spice because we like it hot, and it was very flavorful. Thanks for sharing!

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3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Aug. 27, 2010

I didn't follow this recipe exactly, but it was useful as a basic guide. I didn't have fresh ginger so I used powdered. I used the fish sauce, but not the oyster sauce. I used up other veggies in the fridge including broccoli and green beans. I served it with Tempeh that I marinated in soy sauce and fried in olive oil. I love that this is filling and delicious without the serving rice or noodles.

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5 users found this review helpful

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Transitions Friendly

Reviewed: Jan. 18, 2011

Nice side dish. I used a slightly different blend of vegetables, but used the sauce ingredients as is.. tasty

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6 users found this review helpful

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: May 16, 2008

I didn't have all the veg the recipe listed so I just used up what I had and made the sauce. I spiced it up with dried chilli pepper flakes - not bad for a thursday night!

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10 users found this review helpful

Reviewer:

Brendan

Cooking Level: Intermediate

Home Town: Dublin, County Dublin, Ireland

Living In: London, Greater London, England, U.K.

Reviewed: Oct. 5, 2009

I was being adventurous trying fish sauce and oyster sauce for the first time...I must not have the palate for it. The vegetable combination was great prior to adding the sauces...I will have to try again with a different brand of fish sauce and oyster sauce...maybe I got a bad batch...I had never had bok choy before either...it is great! :)

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2 users found this review helpful

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flygrli

Reviewed: May 20, 2012

The fish sauce and oyster sauce are not necessary for the success of the dish. I am vegetarian and never use either. soy sauce is a good substitute. or if you like the taste sweet chili sauce.

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1 user found this review helpful