Stir-frying is so quick and helps retain the flavour of the vegetables. My version has carrots, peppers, courgettes, bean sprouts and spring onions but you can use whatever you have available.
tried it and its awesome.. both in taste and easy to make... plus no fuss... and super quick... i altered the veggies as per my convenience... but its a good recipe... - 14 Feb 2014
I am NEVER happy with stir fry when using a cornstarch/ soy sauce method so I used Terryaki sauce (doctored up with ginger, garlic etc)instead and I am happy that I did. I followed every other aspect of the recipe and also added Bok Choy, chicken (left overs) and served it over whole wheat pasta. My daughter (19 months) wolfed this meal down (veggies and all!) A definite keeper.. and so healthy. Thanks Dell! - 20 May 2005 (Review from Allrecipes US | Canada)
This is a good base for a stir fry, but I added a few little additions. Adding sesame oil to the sauce will make it a little spicier. Also, if you add some freshly grated ginger along with the garlic, it gives it more zing. Pretty much any veggies will do. - 23 Dec 2004 (Review from Allrecipes US | Canada)