I really love the versitility of this recipe. I didn't have any mirin so instead I used a good red wine and added about 1/2 tsp of sugar to sweeten it. It worked out really well with beef. Like another reviewer I added some hot pepper flakes. My husband thought it "was tasty" which is a pretty high compliment (usually says it's "OK" for everything). Thank you Caroline!
I really love the versitility of this recipe. I didn't have any mirin so instead I used a good red wine and added about 1/2 tsp of sugar to sweeten it. It worked out really well with beef. Like another reviewer I added some hot pepper flakes. My husband thought it "was tasty" which is a pretty high compliment (usually says it's "OK" for everything). Thank you Caroline!
This recipe was quick and tasty. My boyfriend who has lived all over Asia loved this dish. I added a bit more garlic and 2 Thai chilies to give it a bit of zip but that is just personal taste. The combination of rice vinegar mirin and soy sauce was perfect.
After reading the reviews, I made a few adjustments. Instead of the mirin, I used 1/4 cup unsalted chicken broth. I used 3 cloves of garlic, minced and instead of green pepper added 4 cups broccoli flowerettes and 1 1/2 cups pea pods. I tripled the mushrooms, and I sliced an onion to add to the stir fry, and put chopped green onion over the dish before serving. I added 1 tsp of corn starch to the reserved juice, which slightly thickened it. Served over jasmine rice, this was delicious (not too salty - the extra vegetables and the chicken broth likely helped).
I ate this, and it filled my belly, but it was a real disappointment. When I try a new recipe I sure do expect more from it than it just being edible. I backed off on the marinade by half and that sure worked better for me than the full amount would have. Still, the amount of soy sauce was enough to color the vegetables as well as somewhat obscure the flavor of them, and there was still enough of the vinegar for it to impart a slight, but unpleasant, tang. I included the ginger, even tho' I typically don't care for it, but believed I could tolerate it if I reduced the amount indicated in the recipe. That, too, was unpleasant. The ginger should add just a hint of its flavor, not announce itself boldly. A little soy sauce, a little mirin, and a little garlic and I would have liked this dish far better.
This review is just of the sauce; I used it with a tofu/veggie stir fry. And it was delicious! Very tangy and lots of flavor. I've been looking for a nice light sauce because I'm tired of those heavy thick pre-made sauces and this is perfect. I also added some red pepper flakes to give it a little more kick.
Very flavorful. The marinade was great. I did add a lot more garlic ginger and some hot pepper flakes to the heating oil. And because the sauce was already very salty I cut the reserved liquid with some chicken broth (and thickened it with cornstarch) before adding it back into the stir-fry. I'm looking forward to making this again.
This was a different dish that I'm used to preparing for our Asian nights. I ususally use chicken or beef but that night I used a pork tenderloin instead. I thought this had too much vinegar. Too much of a tang for me but it was good. My husband loved it though. He would probably give it 5 stars. Next time I'll cut down on the vinegar and maybe increase the miran and ginger.
This is tasty quick and low-fat. I do reserve the marinade add cornstarch and add it back in when everything's almost done. The sauce thickens and it's just delicious. We love this recipe!
Fantastic! I did make a few changes. Since I didn't have the mirin I substituted a splash of a slightly dry tart Reisling wine. I added an additional garlic clove 1 teaspoon of sugar and another tablespoon of ginger. I also added more vegetables - red cabbage snow peas and carrots and some raw peanuts. Very fresh and not overly sweet or salty. I made plenty to have left overs but my kids had third helpings and polished off the entire entree.
