Let's take a wok
Date 9/18/2003 12:00 AM | Topic: OpinionBad pun aside, a wok can be your best friend on a night when your only choice in the Caf seems to be cereal. With some rice, olive oil, and stir-fry ingredients from the end of the salad bar, you can come up with many easy dishes that will add variety to an otherwise boring week of food from the main line. I received the following recipe from my sister, and it is worth the time it takes to make.
Faux-Thai Broccoli and Peanut Stir-FryYou will need:
-1/2 brown bowl of broccoli (from the salad bar)
-1 small portion cup of creamy peanut butter (near the deli bar)
-1 brown bowl of rice (from the pasta line)
Directions:Use one of the woks located near the soup containers. If someone has already used your wok, it helps to clean it with a damp paper towel; otherwise, your stir-fry will taste like whatever was cooked before. You do not want this stir-fry to taste like garlic or Szechwan sauce, trust me. Add some olive oil to the wok and add the broccoli. Stir it often as you do not want the broccoli to burn. While the broccoli cooks, mix soy sauce (located by the woks) with the peanut butter until it is easy to stir. When the broccoli starts to get tender, stir the peanut butter mixture into the wok. Once the broccoli has become quite tender add the rice and mix it well until all the ingredients are blended and warm. (For a variation on this recipe, add chicken with the broccoli at the beginning.)
This recipe is practically fool-proof, but allow me two pieces of advice.
First: be careful not to add too much soy sauce, you do not want the mixture to be runny, because then your stir-fry will be salty and inedible.
Second: if your stir fry seems to be taking a long time to cook, make sure that your wok is plugged in. I have made that mistake several times, which is embarrassing, especially when you have to explain it to your friends who have finished eating by the time you finally reach the table. If you avoid those two pitfalls, you will be well on your way to being a true Caf gourmet.
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Erika Strandjord, the Caf Gourmet--
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