Reviewed: May 17, 2012

This was great! I added red, yellow, & green bell peppers.

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Reviewer:

EGM

Cooking Level: Intermediate

Reviewed: May 16, 2012

Needed garlic and a lot more flavor for us. Also, 4 oz of meat constitutes a single serving. So this recipe effectively makes half what it says it does.

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1 user found this review helpful

Reviewer:

JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: May 14, 2012

I added more veggies and left out the salt like other reviewers recommended. It turned out great, my husband loved it and asked me to make it again.

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Reviewer:

mrsroskelley

Reviewed: May 4, 2012

My husband and I loved this recipe. We did add carrots and snow peas and omitted the salt since I'm retaining water from pregnancy, but it turned out great. Will make again! Thanks for sharing!!!

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Reviewer:

LANAM76

Reviewed: May 1, 2012

This was awesome! Made stir fried rice to go along with it!! Will definitely make this again!

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Reviewer:

DonnaC660

Reviewed: Apr. 25, 2012

This simple recipe is simply delicious! I did not have dark soy sauce so i used all light. Used rice wine vinegar plus a little white wine. The sauce was perfect, really exceptional. I added red pepper for color and served over rice. A keeper!

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4 users found this review helpful

Reviewer:

hhsandy

Cooking Level: Intermediate

Home Town: Lake Luzerne, New York, USA

Reviewed: Apr. 24, 2012

A good basic recipe that one can embellish. I'd toss in 3-4 cloves of garlic, some greens, eliminate the salt, and sub Splenda for the sugar. I'd also toss in some hot chiles to kick it up a notch (Thai bird chiles, serranos, jalapenos would all work fine, or just use crushed red peppers like you'd put on a pizza). Note that there are significant differences between regular soy sauce and dark soy sauce, so try to avoid the temptation to just use a single soy sauce. I especially like the Pearl River brand of soy sauces which is available in Asian markets.

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Reviewer:

bruce3404

Reviewed: Apr. 24, 2012

What this recipe needs is garlic!!!! Mince up 2 cloves of garlic and saute along with the ginger. Use about 2 teaspoons of oil, not tablespoons. And before beginning the cooking, mix wine, sugar, and soy sauce with meat, and then add 1/2 Tbsp cornstarch, mixing to coat meat. Skip the salt. After cooking the garlic/ginger for a few seconds, add the meat mixture and the onion. After meat is cooked, you can add a little chicken broth or water to make it more saucy. Then, drizzle with the sesame oil before serving. Slivered red peppers add a nice touch, or any veges you like.

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Reviewer:

PatsyK

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 24, 2012

This dish is perfect. Can be dressed in a variety of ways with fresh vegetables, mushrooms, or other fresh ideas. Do not add frozen veggies as some reviewers did. JUST PERFECT...THANKS

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Reviewer:

Chef Eddie

Cooking Level: Professional

Reviewed: Apr. 17, 2012

Very good, I add mushrooms, red peppers, onions, garlic and carrots before starting with the ginger. I serve it with shiratake angel hair (tofu noodles) and it was delicious. I will make it again :)

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4 users found this review helpful