Recipe by: NEECEEWAGS
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Very delicious recipe! My husband and I cooked this one together and we did make just a couple changes that I would recommend...leave out the cornstarch and peanuts and use 3/4 cup of chunky pea...
I am really disappointed in this recipe. The only change I made was to add some peanut butter, but I still put in the exact amount of spices and other ingredients. My husband and I both though...
Very delicious recipe! My husband and I cooked this one together and we did make just a couple changes that I would recommend...leave out the cornstarch and peanuts and use 3/4 cup of chunky pea...
This was delicious - though I made some changes. I used canola oil; 2 cloves of garlic (we love it); added chili flakes and about 1 TBS hoison sauce to the soy mixture and finally, I didn't use ...
This recipe is full of flavor, but I would definitely agree with doubling (if not tripling!) the sauce measurements, especially if you're thinking of serving this dish with rice or noodles.
Do note--the cilantro and fresh ginger are prominent, as in most dishes in which they play a part. So, if you don't go for these tastes, reduce or leave them out. This recipe is absolutely top...
This was one of the best dishes I've made. Definite keeper! I did alter one thing...I used CHUNKY peanut butter instead of the nuts, about 1/2 cup. The sauce was thicker, kinda creamy and rea...
This recipe had a great deal of potential, which I hope to exploit the next time I make it. I think I will double the soy sauce, use honey instead of sugar, add more ginger and double the cayen...
This is one of my all-time favorite recipes. I make it for myself using chicken, or for my vegetarian friends using tofu which I press and cut into bite-sized squares. I make it a little diffe...
The flavors in this are great, but it needed more of the seasonings. While I didn't double the broth, I did double the other sauce ingredients, resulting in a wonderfully spicy, vibrant dish. ...