Broccoli 'n Red Peppers Stir Fried

From: Susie D

On Oct 19, 2009

This was a very nice & flavorful dish. The sauce is mild, but full of ginger & garlic. I doubled the ingredients for the sauce to have enough to serve over brown rice. I also added a can of sliced bamboo shoots. Thank you for sharing your recipe!

From: Three Kids Make Me Crazy

On Mar 1, 2009

This was so good. The colors were brilliant and the flavors were vibrant. I like saucier foods so I took the recommendation of another reviewer and doubled the sauce, then used cornstarch and a little chicken broth to thicken it. Very delicious...My husband even liked it better than the beef stew I made for the main! Thanks Bergy.

From: Mirj

On Nov 18, 2001

I upped the mushrooms to a full pound, used vegetable stock instead of chicken and had a vegan's delight. I served this with shell pasta, and all the adults at the table (4) loved it. The 8 children turned their noses up at it, but what do they know... I think you have to be over 18 to really appreciate broccoli Their loss, more for me!

From: Jiktes

On Feb 5, 2008

This is exactly the kind of taste I'm after when I think of chinese vegetable stir fry. However I do prefer a somewhat saucy stir-fry, and this recipe was barely covered with taste after adding 50% more stock/soy-sauce than the recipe called for. Next time I will definitively double the sauce and add some additional water/starch solution for that nice gravy feeling. (I also suspect having a good stock will boost the flavor quite a bit)