When we first started dating, Mark would make me the most amazing meals {it's no secret that my culinary skills are firmly planted in the world of baking}. As we grew in our relationship and tried making meals together, it was usually a disaster, where I would end up in tears and he would be fuming. We would always get in each other's way and on each other's nerves.
Maybe we're still in the honeymoon phase, or maybe we've just learned how to work better together, but we've become a really good team in the kitchen. I'm a much better cook than ever before and now creating meals is always quick and easy!
It was the first time we've made this recipe, and although we'll be making a few tweaks next time {like a little less Chinese five-spice} we polished off the entire dish.
I always like a good shortcut in the kitchen, and for this recipe we used ready rice cups. One cup is the perfect size for the recipe.
Another thing I like? Substitutions. Mostly because I always forget to pick up at least one ingredient when I'm at the grocery store. This time I forgot to get a fresh bottle of sesame oil, so we substituted stir fry oil.
We topped off each wrap with freshly shredded carrot, julienned basil {for Mark} and a mix of sweet chili and soy sauces.
Pure perfection.
