Reviewer:

rich4kc

Cooking Level: Expert

Living In: Traverse City, Michigan, USA

Reviewed: Feb. 11, 2012

It was great! Left out the cauliflower, and used white table wine instead of orange juice. Thinking about making it with cabbage or bean sprouts! I think the garlic is really what brings it all together!

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Reviewer:

amanda0michelle

Reviewed: Jan. 20, 2012

I made this for my picky family. They loved it. substituted for sugar snap peas, I used frozen vegatables, let them thaw out, this was a simple quick meal. I really am glad I took the time to read the reviews. next time I am going to add other vegatables. I also didn't use sugar and sunny d instead of orange juice. I liked the sweet taste instead of the strong orange flavor. This was a great recipe that I can use different variations of different vegatables, next time I will use pasta instead of rice...

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Reviewer:

Denise

Cooking Level: Beginning

Living In: West Sacramento, California, USA

Reviewed: Nov. 7, 2011

I changed a few things to suit what I had on hand. I was highly upset when I started making this dish and realized all the orange juice was gone. Sigh. I still decided to make this without. Still very very good and will make again. I didn't have cauliflower so I left that out and I served this with Lo Mein Noodles also from this site. Delicious meat free meal.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Aug. 9, 2011

This was absolutely excellent. I followed the recipe exactly, but omitted the peas. Glad I did because I really don't think they beonged in this dish. The taste of citrus was wonderful, but not overpowering at all. It tasted just like a mandarin dish would in a four star restaurant. I think this should have been given a much nicer name to make it seem as appealing as it is. However, scratch that prep time and cook time. Not even close. I prepped for 30 minutes and cooked for an hour. Sooo worth it though.

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