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I had never used Campbell soup for a stir fry, only for oven dishes, that is why this recipe looked interesting to me.It was exactly what you said, and on the table in 20 minutes. I did add an onion and a clove of garlic, and used cream of celery soup because that was what I had in the kitchen cupboard.This will be made again.
I made this for dinner the other night and was really impressed. I followed the recipe exactly as is and it was absolutely delicious. Very fast and easy. Leftovers are great because the soup makes it so easy to re-heat. My husband loves it and we are definately going to put this in the recipe box for future use.
YUMMY!!! This was so easy! I also added garlic (4 cloves) and some black pepper. I used a bag of frozen stir-fry veggies, thawed. I added about 1/4 c. milk towards the end, as it became a little dry, but I think I used more than 3 c. veggies, so I think they sucked up some of the sauce. Excellent dish. Highly recommended! Thanks PanNan:) ~Manda
This was an interesting take on stir-fry. I used a package of peas, corn, and carrots because I didn't have any traditional stir-fry veggies. This was actually more of curry for me, as I used Thai red curry paste instead of the sambal oelek, which I did not have. I used about a tablespoon, and it actually tasted great with it.
Not what I was looking for when I set out for a quick and simple stir fry but what a great dish. It was very simple and easy to customize based on what's in your freezer or pantry. I had fresh carrots, frozen spinach, red and yellow peppers and some green peas to make up the vegetable mix and a mixture of chicken breasts and left over roasted chicken to use up. Served over brown rice. Made nearly 6 servings. Another one of those that is great for a week night dinner since it's so quick to prepare esp if everything is already chopped.
I was looking for a fast and easy sauce to make for my chicken and vegetable stir fry . This is a GREAT recipe ! Very fast and easy to make , very yummy to eat ! Thanks for sharing :)
i was skeptical with the cream of mushroom, but mixing it with the soy sauce was awesome! i didn't have sambal oelek (and hadn't heard of it until this recipe) but added some cayenne pepper to help spice it up. i also cooked the vegetables with some garlic. the best thing is that you always have all the ingredients on hand! it is now part of my personal cookbook.
I didn't consider this recipe Asian at all. It is a good skillet supper, cooks up quickly, & I think it would be equally good over pasta. I used golden mushroom soup, and an asparagus stir fry blend. I also added julienned carrots, celery, onion, and a can of sliced mushrooms. There was plenty of sauce to soak into the rice. I added more sambal oelek to my portion at the table while DH thought it perfect as is. I am saving this recipe into my quick dinners cookbook to make again. Thank you for sharing the recipe! Made for Fall 08 Pick A Chef.
This was very delicious. I had in-laws visiting and they devoured it. I served with lumpi and I also stirred sweet and sour sauce into it after it was done. It gave it an even better flavor! Thanks PanNan!
bland, bland, bland. Sorry for the negative review, but this was a waste of time - I followed exact except used cream of chicken soup and garlic.....