c/o Ellie Chabraja

The stir-fry, a Full House staple, remains one of the most enjoyable dishes to make and eat, in our eyes. This classic mix of veggies, proteins, nuts, bolts, beans, mushrooms, and everything in between, served over a bed of rice, is the perfect end to a stressful day. In a kitchen that sports Costco-size bags of rice and endless housemates that participate in the Fruit and Veggie Co-op, stir-fry remains a favorite among all who walk through the doors of 202 Wash.  As such, Ellie and I have decided to devote this week’s article to the science of the stir-fry.

After visiting Weshop this past week and being subsequently inspired by the monster-size eggplants and green bell peppers, Ellie and I decided to make a large stir-fry for our fellow housemates. To begin, we sliced the vegetables, including scallions, green peppers, onions, mushrooms, and broccoli into sizable chunks and tossed them into a large frying pan with a small amount of olive oil. As the rice was steaming and vegetables were frying, we whisked up a small amount of stir-fry sauce in a side bowl. Once again, creativity rules here as you can add virtually any kind of condiment into your sauce and it will still taste great over rice. We used a mix of soy sauce, teriyaki, hoisin sauce, and a pinch of black pepper. Ellie and I, feeling as though our lives lacked a certain amount of spice at the moment, decided to also add a generous dash of chili powder to the simmering vegetables and some red pepper flakes to the sauce. Although there may have been a stray tear leaked here and there during consumption, we had to admit to ourselves that this touch took the meal from good to outstanding.

In keeping with our commitment to well-balanced, healthy meals, Ellie cracked a large egg into the simmering vegetables before adding in the sauce. This gave the stir-fry a rich, savory flavor that went perfectly with the saltiness of the soy-based sauce. To keep vegan, tofu or tempeh can be substituted for egg, but it is important to incorporate some form of protein into as many meals as possible, especially dinner. In the Chabraja household, a chicken breast, beef strips, or sometimes even a pork slice is added to this already eclectic mix of food.  Papa Chabraja also holds the patent on the culinary trick of adding dragon’s teeth to the stir-fry, which are the super-hot, bright red peppers found in many classic Chinese food entrees. However, Ellie wanted to caution that anything beyond two of these kinds of peppers will result in more pain than pleasure.

Now that we have moved on from all the perils of our freshman foodie year, Ellie and I feel the need to impart to you, our lovely and ever-faithful food column enthusiasts, the knowledge that we have gained in the process. Primarily, nearly every Chinese food delivery option to Wesleyan is as over-priced as it is saturated in oil and MSG. As such, we give to you the solution of the stir-fry. Vegetables can be borrowed from Usdan anytime or purchased from Weshop, and condiments such as soy sauce and Tabasco are cheap and can greatly improve anything consumed in the dining hall. We hope this great meal fills you up with all the goodness of fresh veggies, sodium, and yummy rice.

Peace, love, and frying pans,

Rachel and Ellie