Reviewed: Apr. 22, 2013

Delicious. I used a bit less oil as others suggested and toasted the sesame seeds in the wok and removed them before starting the stir fry.. I think the key is to make sure that the oil is really hot so within a minute of adding the veggies your wok is steaming. Just be careful when you add the garlic because if you add it to the oil first it will explode -- spitting out at you.

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Reviewer:

diamonds_n_dynamite

Cooking Level: Intermediate

Reviewed: Mar. 18, 2013

Made this with Perfect Sesame Chicken. Made it as described. And it turned out well.

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Reviewer:

may

Cooking Level: Intermediate

Living In: Manhattan, New York, USA

Reviewed: Feb. 18, 2013

Excellent recipe, and easy to make, too. I added more garlic than called for and made a double batch. I also added the onions first and let them cook down a bit before adding the peppers, asparagus, garlic, and ginger. I added the mushrooms toward the end of cooking, and the soy sauce soon after. The resultant dish has a wonderful flavor.

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Reviewer:

crimson buckeye

Cooking Level: Intermediate

Home Town: Lewis Center, Ohio, USA

Living In: Westerville, Ohio, USA

Reviewed: Feb. 16, 2013

Pretty tasty! Hubby and I had to add Tapatio and additional soy sauce, so next time, I'll probably throw in red pepper flakes. Will also add cashews so there's a bit more protein.

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Mary

Reviewed: Jan. 20, 2013

fast, healthy and delicious!

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emary

Reviewed: Nov. 28, 2012

i added some teriyaky sauce and sugar

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Reviewer:

paliii05

Reviewed: Sep. 22, 2012

Very simple and delicious. I had snow peas instead of asparagus, and I added some heritage carrots we had around the house. I also probably doubled the garlic and ginger, but we love those flavors. Using broth for the rice makes it very moist, and this recipe calls for a smaller amount of rice than I would usually make for a family-sized recipe, but I think it encouraged everyone to eat more veggies, so that was a good outcome too. Overall, this is a good basic guide to a healthy stir fry that focuses on the veggies instead of on a thick sauce.

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Reviewer:

ChilledCoyote

Reviewed: Aug. 30, 2012

After reading the reviews I thought this was going to knock my socks off....not so much. I made this for dinner tonight and used bok choy instead of asparagus and added water chestnuts. I am thankful I added the water chestnuts...they made the dish better for me. I don't feel the change from asparagus to bok choy would affect flavour TOO much and I kept everything else the same, thus the 3 star rating. Just an ok dish.

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Reviewer:

Cass

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Reviewed: Jul. 19, 2012

Finally I can eat cooked veggies and rice with flavor!

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Reviewer:

miss

Reviewed: Apr. 24, 2012

OMG!!! Soooo good....out of this world!!! Didn't do rice or sesame seeds. Started with heating oil...used olive and sesame...in pan. Put 3 squash...could have used 1 or 2 more...half an onion....baby carrots...peppers from moms garden....new potatoes, about 6.....sprinkled with tony's then followed recipe. Cooked uncovered on stove top about 20 minutes. Please make again angela!!! Ate with fresh speckled butter beans. YUMMY!!!

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