Semi-Asian Cuisine… by a Semi-Asian Lady

When I’m not making seriously cheesy, starchy, beefy midwestern comfort food (commonly referred to as “stick-to-your-ribs” fare. Or, as I prefer, “food that hugs you.”), my other favorite cuisine to cook and eat is SPICY Asian-influenced meals. I mean, kick-you-in-the-face spicy, mouth-on-fire, veggie-filled delicious-ness. By the way, I am not the type who gracefully eats spicy food. I tend to sweat and cry, but I just love heat! See below.
Again, not one of my fanciest dinners, (It’s just rice, broccoli and beef). BUT, when you have a kid, it’s kind of nice to be able to throw together quick meals. And I created my own sauce for this dish using soy sauce, rice vinegar, Sriracha, and orange-pineapple juice.

I also threw together another stir-fry of red, green, and yellow bell peppers with tuna and Teriyaki sauce (and, again, a touch of Sriracha) over rice. Again, not earth-shatteringly innovative, but it hardly took any time to actually cook. And Joe, who doesn’t care for Teriyaki or cooked tuna, actually liked it and had seconds. BAM.