Daylight Savings has finally arrived! And I could not think of a better reason to lose an hour of sleep and wake up a little groggy. Because I don’t know about you, but I’m one of those people who feels like the extra hour of daylight in the evening is freaking life-changing.
I mean, sure, I’m all for some extra sun shining through my window in the mornings to help get me out of bed in the winter. But if given the choice between sun in the morning, and glorious, warm, bright, makes-you-feel-like-there’s-actually-more-of-the-day-left in the evenings after work, I will choose DST any day in a heartbeat. (In fact, yes, I’m totally one of “those people” who wishes Congress would let us keep saving daylight year-round….) But in the meantime, I’m fully appreciating every second of these sunshiny evenings that celebrate the beginning of this warm season to come.
And one of my favorite things to do when it’s light out in the evenings? You’d better believe it — cook! It nearly felt like summer here last night, so I decided to whip up a quick batch of my new favorite “better than takeout” recipes that I’m recently obsessed with making — moo shu! (Or moo shoo, mu shoo, it seems that the spelling options are endless.) It has been one of my long-time favorite dishes to order when I’m doing Chinese takeout. And after studying the ingredients, I recently decided it was worth a try to make at home.
Turns out, Moo Shu Pork (or Chicken!) is super quick and easy to make, it’s chocked full of fresh and vibrant ingredients, and it’s full of those bold sweet and savory flavors we all love. But best of all, it can be ready to go in 20 minutes, so you can get on with your evening out in the warm spring sunshine. ;)
Let’s make some!