There's only one problem with the following recipe: you're going to want to make it immediately. So, do yourself a favor, read this post, then get yourself to the store. You think I'm kidding, but I'm not. It's soooo good. And while there is a lot of chopping, thanks to all the toppings, it's so worth it, and a perfect meal for these lovely summer evenings we've been having in Portland.
Again, strangely enough this recipe is from Sunset magazine. My grandma gave me a 2-year subscription last year and while I occasionally flip through it and see things I might want to try, actually motivating me to go back and shop for one of those recipes often eludes me.Chalk it up to laziness and my online subscription to Cook's Illustrated (a gift from my aunt, her daughter...what good gift givers they are!)
First, you start off with a crap load of ingredients....
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| After running to 4 stores earlier that afternoon and being ready to take on all this chopping, I realized I was out of hoisin and had to go back to the store....sigh. |
