Great recipe! I did make some changes because I did not have all the ingredients on hand. I used red cooking wine, instead of cooking sherry, a chopped sweet onion instead of a green onion and only white mushrooms. I cut the recipe into a little less than half and added one scrambled egg. Other than that I followed the recipe. Thanks for sharing.
I really enjoyed this! The only change I made was to cut the serving size down to 1 (not recommended) I was slightly too salty but not so bad I couldn't eat it. This is a keeper and will be tampered with many times in the future!
Very good and so much lower in fat than the original! My family really enjoyed our asian style dinner...
Made this twice, once according to your recipe, once with some substitutions. Overall, this is an excellent base, and the original is excellent only in its simplicity. Adding spicier szechuan seasonings, broccoli, and egg whites gives the dish far more flair and texture, but your original recipe is still excellent for suggesting the correct way to stirfry rice and mushrooms with the right flavors!
This is a fool-proof recipe. I made a lot of substitutions, and it still worked for us....a sure sign that well make it again. Thanks for posting.
I cut this in half, and it made a good side-dish for four of us. Wow, it was delicious! I used a few more white mushrooms than called for, otherwise I followed the recipe exactly. This has a lovely balance of flavours; not too fancy to be a side dish, but I could - and will - eat it as a meal in itself. This will certainly go into the "make again" file.