It was good but there was something missing, a depth or fullness in the flavor. That was easily fixed with a tablespoon of sesame oil with the canola oil, which you can really replace with any oil, and a teaspoon of oyster sauce in the soy mixture. Then this recipe was out of this world. I had it with an asian marinated steak, which I love,and I liked this even better. I was mopping up the leftover sauce with the steak to get the rest of the flavor. I also added onions and red peppers. I made the full recipe, was eating alone and there were no leftovers of the veggies but there was of the steak. You can really do this with any veggies. Next I plan to make an asian chicken scampi out of this. I've never been a major veggie fan, always having been a meat eater. This recipe has changed that. I'll be trying this will all sorts of veggies, meats, chicken and pasta. Try it out for yourself and you'll agree. I had to add this. I'm loving this sauce and using it so much I make it in larger batches, putting it in a jar and spooning it out as needed so I don't have to keep making all the time. Tonight I sauted some onions and red peppers in it and had it on my turkey sandwich. Absolutely amazing.
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