Thursday, July 21, 2011
Day 16: Chow Mein College Style
The stir fry was pretty simple and easy, and worked out nicely for what I wanted as well. A quick trip to Whole Foods netted me a half pound of sirloin steak tips (so good for stir fry). The rest of the meal pretty much came from the same trip. I grabbed some sliced water chestnuts, baby corn, a red pepper, a shallot and some snap\snow peas. The rest of the meal came from college staples, teriyaki sauce, soy sauce, ramen noodles, eggs and hot sauce.
The complicated part of the meal was figuring out how to prep it. The tools I had available were limited at best. A single wok, a small pot, a knife so dull it almost couldn't cut the pepper, a can opener older than my parents (by a fair margin) and a wooden spoon was all I had. Thankfully I wasn't trying to do anything complicated (although it is something I've never tried to do). My tools in photo form:
It was at this point that I made my main mistake. Instead of adding the sauces to the mix first, getting a coating on everything and then adding the noddles at the end, I tossed in the noodles then did the sauce. It probably didn't matter all that much, but doing it with the noodles in first meant that most of the sauce was in and on the noodles. It prevented me from getting an even coating, although the flavor was still good and just meant I had even more reason to get a bit of noodle in every bite. Overall I think the dish was a success. The hot sauce and teriyaki worked really well together with the rest of the meal, and given my tools, I was pretty pleased with how well my 10 minute meal came together.
1/2 lb Sirloin Tips
1 red pepper
1 can of water chestnuts
1 can of baby corn
2 Packs of Ramen Noodles
a bunch (however much you like) of snow peas