how do I whip up asian food at home like it’s nobody’s business? the simple answer is, I keep most of my ingredients on hand (see my gf pantry for a list of refrigerated and shelf stable ingredients).

add a short trip to the market or butcher shop for just a few items, and bam! you’ve got a meal. it’s my favourite way to shop since I can pick out what looks fresh that day instead of working around an ingredient list, with produce that is out of season.