I made this for PAC Fall 2006. There's nothing wrong with the recipe!! I think I just prefer five-spice as a background flavor. I used green beans instead of the broccoli and I added tofu. The sauce was really good on the tofu, but I couldn't taste the orange. I think if I make this again I'll add orange zest and reduce the amount of five-spice powder. I really like the concept!!
This has been on my "to do" list for a long time and I finally got around to making it. I am so glad that you made that comment about it being versatile and changing up the veggies. I used green onions, julienne carrots, red bell peppers, shitake mushrooms and fresh asparagus. Made the sauce as suggested and added the spaghetti to the wok to absorb the sauce. It was very good and leftovers equally as good today at lunch. I do think that I may add some orange zest the next time around to enhance the orange flavor. Thanks for sharing.
This was very good!! I will not use the sugar the next time, as it was plenty sweet.
This was a very yummy sauce, and I can see it working with a number of stir fries. My veggies were pretty different as I used items from my CSA box, but it worked brilliantly. It even made eggplant yummy, which is a feat for me LOL. Thanks for posting! Made for Veg Swap 36 for our VIP Chef!
What a nice veggie stir fry with just the right amount of spiciness and sauce. DH and I enjoyed it served over white rice. I was unsure what "liquid sweetener" meant, so I used a mild honey. The veggie combo I used was broccoli, red bell pepper, mushrooms, garlic and carrots. Delicious and healthy! Thanks for sharing! (Made for AUS/NZ Recipe Swap #42)
Delish and easy to make! Hubby and I both loved it. I didn't add sweetener, as I used Trop50 and that's already sweetened. :) I used a combo of white button mushrooms and portobellos. Forgot the garlic (whoops). Used a walla walla onion, bok choy, and edamame - skipped the broccoli, as I needed to use the latter two. Also used pad Thai rice noodles. Scrumptious!
Very tasty. I took Beth's suggestion and used my own favorite veggies: carrots, snap peas, red pepper, onion and added some tofu for a vegan supper. I increased the sauce a bit, and loved the combination of orange juice and five spice powder. Instead of 2 teaspoons liquid sweetner I used 1 teaspoon splenda. This was a quick and easy but tasty supper dish. Yum!
A WINNER! All the veggies were gobbled up with glee, the sauce was especially good per DH. I used one packet of Splenda in place of the 2 teaspoons liquid sweetener. Prep work was a cinch, and cooking was easy. I served over white rice on DH's request. Thanks for posting, Elmotoo! Made for December 2008 Veg*n Swap.
Delicious! My family really enjoyed this. Thanks very much.
We really enjoyed this. I doubled (even a bit more actually) the sauce, and added 400grams of green prawns which I'd coated with the 5-spice and chilli flakes. Took Fairy Nuff's advice and used Chinese Rice noodles which I let soak up the extra sauce. Great flavour, healthy meal.