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5
out of 5
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Excellent,
April 9, 2008
By bjbdlb
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"We love this recipe, and are now able to enjoy one of our favorite chinese dishes at home. We do not cut the stems and stalks down as instructed, but cook whole, as shown in the picture.
Also, watch the amount of ginger used, as it does have a tendancy to be overpowering.
We buy the chinese broccoli at a Asian market, but have also found broccoli rabe as a decent substitute."
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7 of 7 people found this review helpful.
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