Greetings to all readers out there who, like myself, tend to cook simple and quick meals after a long and tiring day at work. The easiest thing is to stop by the store and grab necessary things like for in this case three kinds of veggies and do not forget, a good bottle of wine. As I said, the necessary items! Last night I cooked myself up a good old fashioned bowl of freestyle asian veggies. What the heck are freestyle asian veggies you ask? Well, they are just plain old veggies the store had left at 7 pm in the evening. They can be anything. Broccoli, zucchini, brussel sprouts, spinach, sprouts, cualiflower, carrots, string beans, potatoes, etc. Now take your veggies and chop them up however you like them most and throw them into your wok with the sambal olek that you have sitting in fridge, the ginger you have at home anyways for ginger tea, some soy sauce and sesame oil. The veggies I chose last night were spring onions cut diagonally into strips, cabbage and my all time favorite wok veggie, sprouts. Just throw them in, give em a stir and enjoy! It only takes about 15 minutes with preparation. Don’t forget that Thai rice fits beautifully to this dish. Lecker smacker!