Sometimes comfort food means cooking what your mom used to make when you were a kid. Today’s recipe is just that. She didn’t make it too often but I was always excited when she did. If I had my way, I would have just eaten the rice and the sauce. Of course now that I am an adult and I run my own household, I can do what I want, but I admit nothing. Nothing!
It’s no big secret; we eat very well. Some are very rich and hearty meals. Comforting like a warm fluffy blanket. Part of enjoying all of those rich and delicious meals is balancing them with lighter, yet equally satisfying dishes. Something basic and simple and clean. This is one of our go to dinners when we need something healthy, hot, simple and satisfying.
I like to serve this soup in these cute little red woks that I found at a local kitchen shop. The soup you see in them is just barely two cups. The woks aren’t really big enough to cook in but are fun for serving!
Need a quick and easy mid-week meal? Look no further. This stir-fry is quick to come together and is packed with veggie goodness. Not only that, it is highly adaptable to what you have on hand or what is in season. No snow peas? No worries. Sub green beans. Want mushrooms? Add them. Want little baby corn? Throw them in! It’s really that easy. If you aren’t feeling like beef, go ahead, use chicken or shrimp instead.