What’s that? You’re freaking out that there were two non-recipe posts back to back? I know. Fear not, for this post features food.

We’re big on the stir-frys… They’re fairly simple (as long as you remember to prep everything before you start cooking), require little clean-up (just a cutting board, knife and one skillet, well, plus one for rice/noodles) and are a great way to get meat and veggies together.

This one was in the 2012 Southern Living Annual Recipes (it had come from the March magazine).

Recipe available online here.

They didn’t have any yellow squash at the store, so we missed out on that color addition, but we love this baby broccoli TJ’s has. We also left the green onions out, because, well, you know, we just aren’t good at coloring inside the lines.

We didn’t actually measure the lime juice, so we’re guessing we had around a tablespoon, but would recommend a little more (as well as a tad more soy sauce). It’s a really great, refreshing flavor, but was a little light when mixed with everything else.

Oh, and more for not following the recipe rules–it said serve over rice, but we chose udon noodles instead. Yum!