By Theresa/ Thunderbird on July 26, 2003
Photo by Bergy
Photo by Bergy
"Cook time depends on how well done you like it.I live veggies kind of crisp."
Serving Size: 1 (241 g)
Servings Per Recipe: 4
"This is an easy and delicious dish. I cut the recipe in half and used fresh ginger for the paprika, added some leftover bean sprouts and a little garlic. Served it with my asian flank steak and it made a fabulous meal. Will be making this again. Thank you!"
"This is fantastic, I've made this twice now and it is a great side dish."
"This was a great recipe! I followed the example of the second reviewer and subbed freshly chopped ginger for the paprika. I went further to substitute red pepper for the green and added carrot for extra variety. I have no doubt I'll make it again and may even add some vegetarian chicken style chunks to the mix. The fact that this recipe is so easily and quickly prepared makes it a true winner!"
"I would give this recipe more than 5 stars - It was exactly to our liking. The 10 minutes cooking time is perfect. The veggies are hot right through but still lovely & crunchy. I am already planning to make it again. I chose the perfect meat dish to serve with it - recipe#111793 Porkchops with apples - A very tasty meal thanks Theresa/ Thundedish"
"I substituted some grated ginger for the paprika, and found that this dish made me feel like i was eating Chinese, yet it was all veggies, so very low carb. This is really good - try it you'll be surprised !"