Before I talking about Fall and the dish, just wanted to tell you what my 5 year old asked me this morning: “Weekend separates one week from the other, that means weekend has to be really strong, right??” I was like ‘I guess so’, not knowing what else to tell him.
We say fall is in the air as soon as the days start to get shorter. We have sunlight until around 8:30PM in summers i.e., June-August. Around the end of August, it starts to get dark around 7:00PM and nights start to get chilly. There’s a slight nip in the air and the trees start slowly changing color. Its beautiful to watch trees go from green-yellow-red, very pretty. What’s not pretty is when the leaves start to fall and you have to clean the yard constantly 🙁
We crave for dishes that are spicy, warm and comforting. This is one such dish that gets its spiciness from ginger, garlic and some good dose of sriracha hot sauce. It is quick and easy to make too, perfect for weeknight meals. I added some chopped Chinese Broccoli, but any hearty greens like kale, collard greens or swiss chard can be used.