This is a sponsored post written by me on behalf of P.F. Chang’s Home Menu. All opinions are 100% mine.

This has been one of the busiest years yet for our household. By the time Wednesday rolls around, I do not feel like cooking. Period.

We primarily eat Asian food both at home and when we dine out, mostly because we lived in Hong Kong and my mom’s side of the family is Japanese. But the truth is that it can be time-consuming to make Asian food from scratch and may also require specialty ingredients.

On our last #WokWednesday (yes, it’s a hashtag!), I bought P.F. Chang’s in the freezer section of the grocery store (available nationwide) and the entire meal was cooked to perfection in about 15 minutes. It was a tough choice between beef and broccoli and shrimp lo mein but we eventually chose the latter along with vegetable mini egg rolls.

Plus, I love a good hashtag. #WokWednesday is really up my alley on so many levels.

I have a gazillion Asian small plates, bowls, chopstick holders, teacups and chopsticks from years of pillaging mainland China and Hong Kong markets as well as department stores in Tokyo. No joke… I’ve filled an entire chest of drawers with them. So, Wok Wednesday gives me an excuse to use an assortment of (thankfully dishwasher-safe) dishes that I don’t use much otherwise.

We didn’t dress up the meal, but you could add fresh green onions, red chili flakes, pickles or kimchi for the rice, and perhaps a steamed vegetable like broccoli depending on your taste.

I would suggest also keeping these egg rolls on hand for appetizers just in case you’d like to offer a nice snack to an unexpected guest. The sweet and sour dipping sauce is included and takes about a minute to thaw in hot water. The famous cream cheese wontons are another good option. You can mix and match appetizers and entrees to keep #WokWednesday fresh each week.

Speaking of the entree, I cooked the shrimp lo mein in about 10 minutes on the stove in a saute pan. It could not have been easier.