Reviewed: Feb. 18, 2009

Great starter recipe... in the sense that I agree veggies need to be added. Other than that, it was very tasty!

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Reviewed: Dec. 2, 2008

This is awesome! I followed the recipe pretty much except didn't have "Chinese" rice vinegar so I used Japanese rice vinegar. I also added mushrooms and carrots and this was so delicious! I will be making it again!

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alohamommy19

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Reviewed: Oct. 24, 2008

This was alright but I had to make quite a few changes to it. I added 2 minced garlic cloves with the ginger. I also added shredded carrots and a can of sliced water chestnuts. I will use the base recipe again but it definetly needs some jazzing up.

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Kristyn McCain

Cooking Level: Beginning

Home Town: Fowlerville, Michigan, USA

Living In: Rochester Hills, Michigan, USA

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Reviewed: Oct. 11, 2008

This tasted like ginger candy. It was really very tasty with a subtle heat. The only addition I made was that I added a bit of garlic to really make the ginger pop.

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Jenna

Cooking Level: Intermediate

Living In: Potsdam, New York, USA

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Reviewed: Jun. 7, 2008

Very good! I added garlic, yellow onions, snow peas and omitted the salt. I adjusted the ginger to our liking, which is lots. Nice flavors.

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gpanr

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Reviewed: Feb. 28, 2008

I just made this dish for the first time and it was delious. I added some brocilli and served it over brown rice. The sesame oil and rice vinegar made it really stand out. Thanks for a great recipe.

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Kathie

Cooking Level: Expert

Living In: Aiken, South Carolina, USA

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Reviewed: Jan. 28, 2008

This recipe was very good...my "picky" six year old boy even loved it! I did make a few changes, I added a couple teaspoons more sugar and a little more ginger as well as some chopped garlic...thanks for the recipe!

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AJH28

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Reviewed: Jan. 8, 2008

super good. A little salty but super good.

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Ssssnice

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 11, 2007

This is a really good recipe. I followed it exactly except I added a few vegetables and more ginger. My family really liked it.

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crystal

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Portsmouth, Virginia, USA

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Reviewed: Aug. 19, 2007

I doubled the sauce and only used low sodium soy sauce. Husband said "very good" and he's pretty critical! I also used Basmati rice which was wonderful with this recipe. We usually put garlic in everything and this was a very refreshing change of pace for us!

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SKPITNEY

Cooking Level: Intermediate

Home Town: Bath, Maine, USA

Living In: East Granby, Connecticut, USA

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Reviewed: Jun. 23, 2007

I have made this a few times and there are never any leftovers. That says alot in my family. The sesame oil is makes it outstanding!

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RBROWN998

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 3, 2007

I liked this , my whole family did. I added snow peas , mushrooms and tomatoes. I also used rice vinegar instead of the wine and added a couple jalapenos to spice it up some. Nice flavor , don't skimp on the ginger root .

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Vicki Lynn

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Hickory Creek, Texas, USA

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Reviewed: Mar. 21, 2007

The recipe was good but I did make some changes. I agree with other posts that their is already enough salt so I didn't add the extra salt but did substitute regular soy sauce for the dark. I added water chestnuts, onions and bell peppers to make sure there were plenty of veggies! An alright recipe overall.

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mel

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2007

Excellent flavor for such a simple dish. I couldn't find dark soy sauce so I just added more of the regular soy sauce.

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Elena

Cooking Level: Expert

Home Town: Simi Valley, California, USA

Living In: Ruidoso, New Mexico, USA

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Reviewed: Jan. 25, 2007

If I could give this 20 stars I would! I've been enlisted to start an "all Chinese" menu for 2 weeks or more, a la my husband and there have been 6 nights so far, when my husband dug into this with added stir fried veggies on Basmati rice, my husband said, "I think this is the best you've EVER made, yet!" and I agreed, along with all of our kids --except the 3 month old ;}! Very, very good, nice & salty & with the WW points system, this was 8 with the cup of rice, lower it with brown rice! Mmmm! I ended up adding more soy & a bit more Tahini (sesame oil) & then 1/3 cup water with a heaping tsp of corn starch to make more 'gravy,' which was sensational, by the way. No need to pass the salt.

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

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Reviewed: Jan. 7, 2007

We thought this had a light and delicate taste, very enjoyable. I made some changes to accomodate a healthier diet. I used very lean pork, which I pre-marinated in soy sauce and ground ginger for about 6 hours, light soy sauce, Splenda, and only some cooking spray instead of the oils. I also added a bit of minced garlic during the stir fry, and used snow peas for a vegetable addition. I did add some extra ground ginger powder and soy sauce to accomodate for the extra vegetables. Served over brown rice.

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CPolencheck

Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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Reviewed: Nov. 12, 2006

This totally hits the spot! I double the meat though, and add a little more spice to it like red peppers. It's a delicious and simple dish!

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reenyroo

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 1, 2006

I really enjoyed this pork recipe it was terrific over brown rice. I made it with mirin (Japanese sweetened rice wine) in place of the Chinese rice wine listed because it's what I had on hand. I also added fresh sugar snap peas right before serving. If you love ginger like I do, you will enjoy this meal.

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melrod333

Cooking Level: Expert

Home Town: Raynham, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Oct. 14, 2006

This stirfry is delicious. I love ginger, used extra. Had to substitute rice vinegar for wine, illprepared. I made enough for three servings and it wasn't enough for my husband and me. I will make for six servings next time. I also added waterchestnuts and snowpeas. very tasty. Sesame oil is yummy.

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