By Sharon123 on September 29, 2002
"In Japan, this dish is cooked right at the table. You can do the same with an electric skillet or wok. Serve it with individual bowls of rice."
Serving Size: 1 (1247 g)
Servings Per Recipe: 4
" This is the second time I have cooked the dish and the second time I have rated it. The first time The rating has not shown up, So this second time.......... I did cook it at the table in an electric wok. It looked so attractive with all the ingredients lined up on the table in order of putting them in the wok. I also had all Japanese dishes for our table setting so it made a very handsome setting. I did add garlic and boosted the ginger to 1 1/2 tsp ginger but otherwise followed the recipe. For those of us not Vegetarian I had a large bowl of oriental style spicey chicken wings and of course lots steaming rice.. Dinner was enjoyed by all and they say Thank-you to Chef Sharon with your 123 "
"My husband and I loved this dish! We used mushroom greens and omitted the sprouts. We also left out the tofu but served this over thin spagetti. I added some red chili paste and a little sweet chili sauce as well. Lots of flavor in this dish!"
"This was a great dish. I used yellow squashinstead of butternut, and kale and cabbage as my greens. I also didn't use any water and doubled the ginger. The doubling the ginger was a mistake, definitely too much. I also think I should have used all light soy sauce for this rather than half light half dark, but I ran out. I will definitely try this again, and hopefully with an electric skillet when I can get one. I cooked this in a wok."
"Delicious! I loved the sauce! We also added some pork meat balls and julienned carrots. Made for ZWT4 Flying Duchess'"