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Sorry, my husband and I really did not enjoy this recipe. I feel like it was over-seasoned. The taste of the actual veggies was lost and all I could taste was lemon and ginger for the most part.
Oh my this was good. I had bok-choy left over in the fridge and needed something to use it up and was hoping for something my picky DGS would eat. This was perfect, he likes broccoli and if I'd used just bok-choy alone he wouldn't have even tried it. This went together fast and easy the flavors blended so well with the veggies looking so bright and pretty together and tasting crisp and fresh. I did add some red bell pepper just for added color and because I had it on hand and it was perfect.
This recipe is quick and easy to make. It was very tasty. The bok choy and broccoli were crisp and the sweet and sour gave it a perky taste. I'll be making it again.
Delicious! I served this stir-fry on a bed of brown basmati rice. I also added a can of sliced water chestnuts (drained). For some extra zing, I added some soy sauce, tamari sauce, rice wine vinegar, red chili paste, and toasted sesame oil. I topped each plate with a sprinkling of black and white sesame seeds. Get everything chopped and ready before starting the recipe. Easy and fast!
Very easy and tasty. Didn't have lemon so we squeezed a lime instead. Added a nice flavor. Will try again soon!
Pretty Good. I omitted the salt and instead of sugar and lime juice I used Mae Ploy Chili Sauce. Definitely something I'll make again.
Didn't have lemon....but still enjoyed this. Thank you.
This was a fantastic light dinner! I added lots of extras; cashews, portabella mushrooms and fresh green beans to name a few, but this was a great start to what will be an oriental success for many nights in the future. Thank you!
This was a lovely side dish. It's amazing how much flavour the small amount of lemon juice gives the vegies. This was a nice change from the usual stir fry I do with soy sauce. I will make this often!