At a local Thai restaurant, the chefs cook and serve numerous noodle, curry, and rice dishes. Most plates include only one or two traditional “mix-ins”—broccoli and egg, cashews and spinach, onions and sprouts—but in my favorite entrée, the cooks grab a pinch of nearly every vegetable (hold the mushrooms, please!) and toss them all in a pan with a sweet ’n sour sauce. When I see the waitress balancing my plate of peppers, onions, tomatoes, cucumbers, and pineapple, I break out the chopsticks and try not to drool.
Although my fridge lacked the tomatoes and cucumbers, it still contained the remaining ingredients for an attempt at recreating the dish. After chopping all of the vegetables and listening to the chicken sizzle in the skillet, my stomach begged for a taste, and I proceeded to (almost) lick the plate clean. Just as delicious as the original!