Reviewed: Mar. 3, 2012

Very good. Cut the red pepper flakes in half - so our 5 year old would eat it, and she did and it still had a little heat.

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Reviewer:

lovethissite

Cooking Level: Intermediate

Reviewed: Feb. 27, 2012

Not a fan of the flavor of this dish. I do, however, like the technique of blending all the spices and cornstarch together and add the liquid at end. I would just experiment with different spices.

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Reviewer:

Millie

Cooking Level: Expert

Home Town: Flanders, New Jersey, USA

Reviewed: Feb. 26, 2012

Wow - that was a total hit! I made this as stated except I doubled the sauce (a must do) and added a bit of cayenne (like 1/4 tsp) to spice it up a bit and used fresh ginger (ps - you can freeze ginger roots for a long time). I used raw shrimp. I cooked the raw shrimp in the garlic/onion/oil mix till just turning pink, then tossed the sauce in along with a bag of fresh stir-fry veggies and cooked for a few mins till the veggies were crunchy but not-quite-cooked. Then I added some rice noodles in the last 3 minutes and covered to let them cook (they cook really quickly). Tossed it all up and served. It was DELISH and there's no more between 2 of us! Will be making this again and again! Thanks for sharing!

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Reviewer:

CORPKID

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Orlando, Florida, USA

Reviewed: Feb. 21, 2012

Quick, easy and tasty! Perfect for a weeknight meal!

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Reviewer:

wisdom6

Reviewed: Feb. 18, 2012

I made it exactly as directed, except I doubled the sauce. I didn't think it was too spicy. I actually thought it was just right. That being said, though, I felt that every other aspect of the sauce was bland. Maybe if I made it again I would try more soy sauce and ginger. It was by no means bad, I just thought there would be more flavor, looking at the ingredients in the sauce.

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Reviewer:

S. Dice

Cooking Level: Intermediate

Home Town: Smithton, Missouri, USA

Living In: Pocahontas, Illinois, USA

Reviewed: Feb. 17, 2012

Made with frozen veggies...... Won't make again.

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Reviewer:

Kimberly

Home Town: Chesapeake, Virginia, USA

Reviewed: Feb. 14, 2012

A very good meal. I paired this with couscous (because rice would have taken too long). I also stir fried sliced carrots, snow peas, peppers and spinach. I recommend doubling the sauce and making it ahead of time. This will be a go to recipe for me.

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Reviewer:

Ejackson

Reviewed: Feb. 6, 2012

Very Good! I added bokchoy and pineapple is very healthy with a lot of flavor, brown stir fried rice goes well with it. In with all my Favorite recipes.

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Reviewer:

nancyleon

Reviewed: Feb. 6, 2012

Fantastic! I used fresh ginger, doubled the sauce and added frozen stir-fry veggies. It was spicy and absolutely delicious. Thanks for the recipe!

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Reviewer:

Nyanko

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Feb. 5, 2012

I have rarely found anything that calls for "ketchup" to be of high quality, The only "Szechwan" thing about this was the addition of peppercorns, but as for the flavor, it's far from it. In fact, this tasted more like a tropical shrimp dish, with ginger... go figure.

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