I'm sure it'll probably be considered blasphemous, but when preparing this recipe, I left out the mushrooms [other than eating them fresh, I really don't like the slimy little creatures!]. I did, however, add some carrots & cauliflower, & the end result was very, very satisfying! Thanks for this shared recipe!
This turned out much tastier than I expected. I used an additional 1 1/2 cups carrots in this recipe and next time will add in some onion and peppers. Very good base recipe that can easily be modified.
This recipe was so easy prepare and very much enjoyed. The only adaptations were that I added carrots and substituted the garlic and ginger with the powdered varieties. Thanks for sharing your recipe Kaarin!
This is a great stir fry!! Just made half a recipe for the two of us. I added carrots, cauliflower and green onion to the list of veggies, kind of a clean out the fridge. Also used home made chicken stock. Turned out really quite delicious!! We will be making it again, thanks for sharing.
This turned out so yummy! I used coconut oil and a splash of toasted sesame oil for cooking. I also added a pinch of red pepper flakes to give it a tiny bit of heat which was key for me. I also added just a bit of carrot and red bell pepper to the veggie mix and added green onion at the very end. I served this with fried tofu and precooked brown rice...and it was really delicious! This will be my new go to stir fry recipe.
Quick, easy, healthy, versatile and delicious! This great way to get my veggie fix. Thanks for sharing the recipe, I'll be using it often.
Fantastic food -- this is the best stir-fry recipe that I've tried. Versatile, light, flavorful. Check it out.
Tasty! Thank you for helping out with dinner. We did use olive oil instead of canola, but that's a personal choice. Otherwise a great recipe for serving over rice. thank you for sharing!
Love the sauce.
Very nice stir fry recipe! It will definitely become a standard around here.