Reviewed: May 13, 2012

This turned out really good. I used veggies I had available- broccoli, onions, green pepper etc. I left out the honey as I often find honey too sweet. Instead I added hoisen sauce and black bean garlic sauce to taste. Yum! That did the trick.

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Reviewer:

SYNEVA B

Reviewed: Feb. 2, 2012

Really delish!!! And I didn't even have any ginger—I will definitely have some next time, as I bet this would be even better with it. My husband ate tofu!

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Reviewer:

Amanda Y

Reviewed: Jan. 24, 2012

This was delicious, and super easy! We used frozen stir fry veggies and did a half/half mix of mirin and rice vinegar for the sauce. Turned out wonderfully, and didn't feel greasy at all.

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Reviewer:

Betsy

Cooking Level: Intermediate

Reviewed: Jan. 23, 2012

Yeah! This is pretty good. :) I will definately use it again with my subs. I baked the tofu, steamed the veggies, and used liquid aminos in place of soy sauce. I also used chicken stock in place of water and sauteed the ginger/garlic in a small pan then added the sauce mixture to it. Once everything was ready, i tossed it all together in a large pan for just a moment to heat through. Served with brown rice :-> Thank you for this recipe. It was a great starting point for me and I hope that my additions will assist someone else! xo

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Reviewer:

arretederaler

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Jan. 22, 2012

Takes a while to get the sauce (which we doubled) to thicken and also a while to cut up all the veggies. good though!

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Reviewer:

merrij

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

Reviewed: Jan. 12, 2012

The kids loved this! I thought it was a little bland. For veggies, we went with broccoli, green pepper, carrot, bean sprouts, baby corn and celery.

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Reviewer:

EMCLAIRE

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Pocatello, Idaho, USA

Reviewed: Dec. 20, 2011

I made this last night. It was edible, but my sauce turned out bland and too watery. I'm not sure why. It didn't thicken up when I added the corn starch like I thought it would.

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Reviewer:

davenabeal

Reviewed: Nov. 21, 2011

This is a nice sweet & sour stir fry. Great way to use up veggies (I did cabbage, carrots, & celery). I like to add extra ginger to the sauce mix & let it boil with it. I want to try using orange juice instead of water too. Not as good as take out, but better than a lot of the stir frys I have made :o)

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Sep. 30, 2011

I made this stir fry last night and shared it with my neighbor as my 14 year old hates tofu. My neighbor was blown away. She said, ypou didn't make this, where diyou get it. It tastes like it came from the restaurant. I added some chinese eggplant to the veggie list and deleted the bell pepper and added broccoli. it was great. to my surprise, this morning my 14 year old daughter had taken some for lunch, minus the tofu.

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Reviewer:

Erika

Cooking Level: Expert

Reviewed: Sep. 28, 2011

We liked this recipe. \i had no bok choy or bean sprouts. Added radishes, sliced thinly and broccoli. Took a while for the sauce to thicken so must start it sooner.

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