Happy New Year’s Eve!!!
I have a feeling I’ll be falling asleep on the couch, beside Terry with a puppy curled up on my lap, well before midnight during our annual Die Hard movie marathon. I hope you have some fun things planned. Stay safe!
I really do love a challenge in the kitchen. I like making complicated dishes. I’m not a huge fan of the clean up though. And some nights after a long day, I really just feeling like making something less intensive. Though quick and easy, it doesn’t sacrifice taste!
Simple Stirfry (serves 1)
1 small sweet potato, peeled & chopped
1/4 cup of veggie broth
1/2 of a small bunch of asparagus, ends trimmed & stalks cut in half
1 cup of mushrooms, sliced (ok, I *really* like mushrooms, I think normal people might want like 1/4 of a cup?)
1/2 a red pepper, sliced
Place your chopped sweet potato in a pot and cover with water. Bring the pot to a boil and cook until the sweet potato is soft (about 5-7 minutes). While the sweet potato is cooking, heat a wok on medium heat. Add 1/4 of veggie broth and all of the veggies. Sautée for approximately 10 minutes or until all of the broth has evaporated and the veggies cooked.