Most stir-fry sauce recipes seem far too salty or sweet making it difficult to taste anything BUT the sauce, but my wife and I agree that the sauce in this recipe makes for a perfect complement to the rest of the dish without masking the other flavors.
The timing in the cooking directions is spot on. I have a tendency to overcook my stir-fry meats and veggies so I promised myself I'd stick to the suggested timing (even with added carrot slices) and I'm glad I did.
We ended up doubling up on the garlic, ginger and sauce (as many suggested). We also used a wider variety of veggies and included cabbage, broccoli, mushrooms, scallions, carrots, and celery along with snow peas. Then we served the works over quinoa cooked with chicken broth. Fantastic! We will be making this again.. and again, and again...
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Most stir-fry sauce recipes seem far too salty or sweet making it difficult to taste anything...