While I am a self-proclaimed ‘winter’ girl, there is definitely something about those beautiful nights out on the patio that do make me excited for summer.
We had a few friends over last weekend and they came over for some tri tip, grilled veggies, and of course wine 🙂
It was a lovely preview of what my spring break will hopefully be like! I totally stole a recipe from M, too….hope she doesn’t mind. But it was a huge hit, suuuper easy to make, and we’ve had it probably 4 times this last week! When I find something I like, I have a habit of cooking it over and over again til we are both sick of it and I have to move on….this one’s still on the menu!
After a long afternoon of Jasper waiting and waiting for our guests to arrive (they are the owners of his sister, Stella) he conked out around 11 and barely moved til 7:30 the next morning! What a hard life he leads…:)
P.S. Jasper really is such a little munchkin…
This amount serves 4 with some leftovers
*aside from the cabbage, feel free to toss in what veggies sound good to you!*
3 cups chopped cabbage (1 whole head will last a week or so)
3 zucchini squash
1 1/2 cups sliced mushrooms
2 onion sliced
2 green bell peppers sliced
2 TBSP EVOO
1 egg (trust me, M knows what she’s talking about here)
3 TBSP Spicy Szechuan Sauce (or sauce of your choice. M used a sesame ginger dressing)
S&P to taste
Add the olive oil to a hot frying pan. Add cabbage
In a large frying pan, add all the veggies one at a time, about a minute in between each, giving them time to cook a bit. Once all the veggies are in the pan and are cooking, scoot them to the side a bit. There will not be much room, and that’s okay- you just want a little free space to drop that egg in there. Crack the egg in, let it cook for 30 seconds or so, then chop it up and stir it in with everything else. Add the sauce and salt and pepper to taste, let the veggies cook all the way through, and enjoy!!