This simple dish is a good accompaniment for leftover roast chicken or tofu.
Nice and quick, nice and tasty. Food allergies prevent us using red pepper so I substituted with the green of leek. And the red of chilli pepper. As we like things spicy I used 1 T grated Ginger. Used mixed sliced mushrooms and chicken stock concentrate. Served with flattened chicken breast marinated briefly in soy, honey and rice vinegar and pan fried. This will be a recipe we repeat - 23 Mar 2011
- 19 Oct 2012
As is, just so-so. But a few slight additions make it outstanding. Swap unspecified vegetable oil for sesame -- much tastier -- and add some sprinkles of green onion or minced garlic and it's lovely. - 20 May 2009 (Review from Allrecipes US | Canada)