Chimay is my secret ingredient.. lol. No, it’s just what I sip on while making this dish.

Actually, the secret to my curry is using a betel leaf! I throw it in whole and it makes the spices really zing! Smokey & aromatic!

Kombocha squash with red bell pepper and long bean. Wok tossed chard and brown rice!

I’m SO glad I had a moment to go shop at the Chinese grocery store this past weekend!


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