By Shawna Leader/The AS Review
When it comes to college food, stir fry is the gold standard. How could it get any simpler than steaming some rice and sautéing vegetables? But stir fry, like most things, gets boring if you don’t shake up the routine. This recipe has some stir fry standbys—broccoli and bell peppers—but has a few twists (leeks, anyone?).
Stir fry also invites a multitude of sauces and garnishes. We topped ours with soy and peanut sauces, but sweet and sour sauce or teriyaki would taste delicious as well. Or, garnish it with peanuts, pineapple slices or chili peppers.
What you’ll need:
Two cups cooked white or brown rice
One leek, washed and diced
Eight large mushrooms, sliced, or one package sliced
Two bell peppers, seeded and diced
One package frozen broccoli, slightly defrosted
How to do it:
Heat two teaspoons olive or peanut oil in a large pot or deep skillet over medium heat. When the oil is heated, stir in the leek, mushrooms, bell peppers and broccoli. Cook the vegetables until they are heated through and the mushrooms are soft, about 15 minutes.
Divide the rice between serving bowls and top with cooked vegetables.