I made this recipe a few weeks ago and posted a photo of it on Instagram. Wow. The response was overwhelming! Which is a good thing, because I post a lot of photos of my son and dogs.
Food clearly gets your attention. :)
I'll be honest and tell you that I am a Pei Wei fiend. Hardcore. I love me some Pan-Asian fare. BUT we do have to drive 20 minutes for the closest one. Making this on a Wednesday night is SO MUCH easier and faster.
This is vegetarian friendly, and if you leave out the egg, its vegan friendly. Get creative and throw in whatever veggies you have on hand. Squash, zucchini, green onions, clean out your freezer drawer packed full of half opened veggies. (Oh wait, is that just me?)