This was very easy to make up. I used orange peppers, broccoli and mushrooms (which was all I had on hand) My DH loved this, but I found that 1T of chili garlic sauce was a bit much. I will add garlic next time, to round out the flavors better. By WW calculations, this recipe turned out to be 8 points rather than 5...also, we had enough for 5 servings. I would do this one again! Thanks for posting!!
We were hoping for more. The ginger was overwhelming. If I made this again I would omit the ginger and substitute fresh minced garlic. I like heat and this could have handled some more for me. Overall it was okay but not great.
I thought this was just fantastic!! The asparagus in the store was pretty pathetic looking so I substituted brocolli. Other than that I followed exactly! Very flavorful and was easy enough to make for a week night dinner. I used 1 tablespoon of chili-garlic paste and we did add a dab more at the table and mixed it in. Perfect amount of heat for us! Thanks for a wonderful supper!
Diet food? No way!!! :) This is really tasty and filling. The only change I made was using an orange and red pepper, instead of red and green. Had just the right amount of "heat" from the chili-garlic sauce. Going to try with snow peas next time, or broccoli! Thanks for a keeper.
I really really liked this. Although a Ww recipe, it really didn't feel like 'diet food' at all. I have to admit, I forgot to add the ginger, so I had to imagine that taste, but I'm sure it would'v only enhanced the flavour. I also had to substitute blanched fine green beans for the asparagus. This is very veggie-intensive: a great way to ensure your 5-a-day! Thanks Teresa, for posting.
This is really good and spicy. Only difference is I used frozen broccoli spears instead of asparagus. If made in a pan, make sure it is a big one
This tasted phenomenal! My hubby and I made this for dinner and were really happy with the results. We added about 1 cup snow peas and a couple carrots sliced on the diagonal (you can never have too many veggies, right?), so we doubled the sauce. The only thing I didn't like was how salty the sauce got, but I think that's more a factor of how salty our bean paste and chili-garlic sauce were to begin with (we used a bottled sambol sauce, so I might have better luck with homemade chili-garlic sauce). We will def be making this again, just tweaking a little to reduce the saltiness. The directions were perfect and our veggies came out tender crisp--great recipe! Thanks!