I don’t think there’s any time of year that isn’t “right” for a fresh, quick stir fry, but I gotta admit I love making them especially in the summer! The thing is, I’m not always into measuring out a lot of ingredients for a sauce and I’m not that thrilled about some of the bottled or packets sauces at the store or the frozen options. They’re always quick and easy but it’s not a biggie to mix up your own “Universal” All Purpose Stir Fry Sauce at home.
I’m always getting great ideas from the grocery deli. I don’t necessarily buy, but def use them for inspiration. For me that’s almost better because not only can I usually make something similar at home, like this Spicy Thai Noodle Salad cheaper, I can customize to my taste and any dietary needs, too.
The other day I made the most marvelous (if I do say so myself, and I do, I do) Bahn Mi Street Tacos. If you haven’t seen that post, take a peek! One of the defining elements in that recipe is these Quick Vietnamese Pickled Carrots, a little sweet with tangy undertones from the vinegar, and they’re a little addictive!
I have a new favorite recipe. Have you noticed every recipe I post is a new favorite, lol? That’s because I don’t post something I don’t love, but this one for Waterfall Pork Mu Nam Tok I love love love! I happy dance love it and it’s going into my rotation. As soon as I get more pork, lol!