By Sharon123 on April 27, 2005
Photo by PaulaG
Photo by PaulaG
"From Country Living magazine, this is a good recipe!"
Serving Size: 1 (395 g)
Servings Per Recipe: 4
"This is good, as far as it goes, but I'm left with the feeling that it needs just a little something. Maybe a few dried red chili peppers would bring it to life. I used Chinese rice wine instead of sherry, a neutral vegetable oil instead of olive oil, dried shiitake mushrooms, reconstituted, instead of fresh ones. I also used chicken stock instead of water for the sauce. I didn't change anything else, although I did cut the green onion into thin diagonal slices instead of 1-inch pieces. I'm sure I will experiment with this recipe in the future. Thank you for sharing it with us."
"This made a very nice dinner and was served over brown rice. The directions are well written; however, I could not find where it said to add the mushrooms and added them along with the green onion and garlic. Being the true garlic lover that I am, I did use additional garlic."
"This was really good!!! We added carrots to ours as well!! Will be making agian!! Thanks for posting!"
"Great instructions! Great Recipe! I did add a tablespoon of hoisin and some dried Thai chili peppers. The sauce was great! DH2B loved this recipe! Thanks Sharon!"
"This was good overall. I felt like the taste was as good as takeout that you can get from a local restaurant around here. However, I found that this recipe lacked the true dazzling flavor that I wanted. I added more soy sauce, sesame oil, and fish sauce to get the sauce some real flavor. This is a basic stir fry recipe and all the steps were daunting at first but they are really easy once you get the hang of what you are doing. I liked the fact that the recipe could be added onto. If I make it again I would like to add some dried peppers. Thanks for the easy and simple stir fry recipe to add to my collection."
"A very good recipe and it is very easy to follow. I tried it for Christmas dinner and my family was impressed. I however added mushrooms stir fried in butter."
"A good recipe. It is what it says it is. If you like that, you'll find it very solid. I enjoyed the care the author took in making the step-by-step process clear. Do follow their process. --One exception, I substituted fresh shitakes for dried, and used the water I used for re-hydrating the mushrooms where the recipe called for water. "