Awesome, I added about 2 tablepoons of ginger since I really like the fragrant spiciness and I wanted a little heat so additionally I added 1/4 teaspoon of chipotle powder. I wanted this as a main course so first I sauteed some thinly sliced chicken strips over high heat to get them browned and slightly cripsy in 1 teaspoon of canola oil. I used the vegetables listed since I like them all and added a few crimini mushrooms. 1/4 cup oil seemed a little much so I removed about a tablespoon, perfect. I added the oil and the vegetables and cooked them over high (not meduim) heat to get them slightly browned but still crunchy. I mixed the soy sauce with the water then added the cornstarch and mixed it until it was smooth and added this last so I could control the thickening since I knew it would thicken relatively fast. When it was done (about 20 seconds) I removed it from the heat and salted to taste, I probably used about 1 teaspoon since the soy sauce was salty. Served it over brown rice and it was darn tasty. Definately will be making this again. Oh yea, I used about 4 cloves of garlic, love the taste. I sauteed them first to get them a caramel color then added the vegetables.

Reviewed On: Sep. 28, 2011

Not sure how anyone could say this is only "ok". I used sweet cherries and added red grapes (the crunchy ones) and I found this absolutely delicious!

Reviewed On: Jun. 10, 2011

Well I went ahead and made this according to the author after reading the reviews saying it was to sweet because I tend to like savory things sweetened a little. This was disgustingly sweet to the point of tasting like it was a macaroni dessert. Everything else was ok but the dish was ruined due to the sugar content. I'd start with a few tablespoons maybe up to 1/4 of a cup but the original amount was WAY to much.

Reviewed On: Sep. 6, 2010