Reviewed: Dec. 4, 2009

This was great. Everytime I make it though I switch up the veggies that I use.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 24, 2009

This was a good recipe that seems pretty versatile. Next time I make it, I'll probably cut down on the soy sauce. It was a little too salty for my taste.

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Charlee

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Reviewed: Nov. 2, 2009

Great starter recipe! I was also surprised by how good this was. I used all the veggies I had on hand--zucchini, cabbage, bell pepper, snap peas, carrots--along with some chicken which made it a satisfying dinner. I may follow the advice of other reviews next time and add some spices like ginger to complicate the flavors.

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norasoledad

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 10, 2009

I thought this was good. I never made Stir-Fry anything before. I followed the tips for stir fry on this website, but I still did not manage to keep my vegetables at a high enough heat to not stew them. I think I need a bigger skillet or a wok.

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becky

Cooking Level: Beginning

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Reviewed: Oct. 2, 2009

Good, not amazing. I changed some veggies around a bit. If I make this again, would try the ginger suggestion.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 18, 2009

I'll pass on making this again . My own fault since I read the reviews that suggested adding red pepper flakes and ginger and I forgot! Thank you for sharing this recipe.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jul. 26, 2009

I made this with what I had in my CSA basket- pattypan squash instead of zucchini, cabbage, carrot, and had some broccoli and onion in the kitchen to round it out. Per other reviewers, I added 1tsp of ground ginger, and I put the garlic in the sauce instead of adding it to the veggies. All in all it was tasty, but the sauce didn't come together as well as I would have liked, and it seemed to take a while to thicken up. But my husband and 1yr old loved it!

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Courtney K

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Reviewed: Jun. 29, 2009

I really liked the sauce and it was a good textural combination of veggies. I added ground ginger and substituted celery for the cabbage (If you do this, I recommend cooking it earlier with the onions and broccoli). I'll definitely add this to my regular recipes!

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Shayna

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Reviewed: Jun. 25, 2009

Really good. You can use any veggies you have on hand and it turns out wonderful! I would use a little less garlic next time since I do not really like garlic. Will make again!

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Tiffany

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Reviewed: Jun. 4, 2009

Very good and easy to make!!

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Kathy

Cooking Level: Intermediate

Living In: Terre Haute, Indiana, USA

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Reviewed: Jun. 4, 2009

This is a good recipe. I wouldn't say fantastic or amazing because there was nothing particularly surprising about the flavour. It was easy to prepare and we will definitely be making it again. If you are looking for a vegetarian stir-fry try this one. Maybe a few extra seasonings would bring this dish up to five stars. After trying the recipe as written, we added some cajun seasoning as one reviewer suggested and that was good too.

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Jephy's Mom

Cooking Level: Beginning

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Reviewed: Jun. 3, 2009

This was FANTASTIC!! I followed the recipe exactly, except I left out the onion, and it was amazing. I will absolutely be making this again and again, will try adding chicken next time but it is just fine without!

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Caitlyn

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Reviewed: May 14, 2009

The carnivores in the house swore this was the best stir fry ever and that they would eat it once a week. It's so versatile since you can modify the vegetables based on your personal tastes. I used shredded coleslaw mix for the cabbage and instead of mushrooms (which I don't care for) I used red bell pepper. I would suggest serving this over a bed of jasmine rice, as the flavor really complements the stir fry.

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: May 10, 2009

This nice thing about stir fry is its versatility. I used the recommended sauce but substituted asparagus for broccoli and used some frozen veggies and canned mushrooms and water chestnuts. It doesn't matter. It's all good. Just make sure when making substitutions that you add the same volume you take away. If not, you will not have enough sauce to adequately cover the veggies (or alternatively, increase the sauce volume). If you are looking for a good soy based, basic sauce for stir fry, this'll do ya.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: May 6, 2009

tasted great! Couple changes that i did to the sauce - 1/8 t of ground ginger, pinch of red flakes and 1/8 t of cajun spice

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Mallow

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Reviewed: Apr. 10, 2009

Everything I want in a recipe: simple, quick, and yummy! I used PAM instead of the butter and herb bread crumbs. I'll definitely make this again!

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Petrina

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Reviewed: Mar. 23, 2009

Great with Cabbage as a base veggie. Chop the veggies in vertical strips to improve texture. Want to try with rice noodles - was excellent with rice.

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dmacneil

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Reviewed: Mar. 17, 2009

This was an excellent recipe! I did add 1 tablespoon brown sugar and juice from half of an orange for some added flavor. I will be using this as my go to stir-fry recipe from now on! Thank you!!!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Mar. 7, 2009

Simple, turned out okay. I think this depends heavily on what kind of soy sauce you use. I ran out of Kikkoman and had to use some low-sodium junk I had from another recipe--BLECH! Didn't add ginger because that doesn't go over well in our house.

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sunny

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Reviewed: Mar. 6, 2009

I didn't have cornstarch, so I used flour, O.J., soysauce, brown sugar, garlic and ginger for the sauce. I made the "Brazilian white rice" from this site and mixed it in with the veggie mix and sauce. My husband loved every bite of his THREE servings! Thanks for sharing the recipe.

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