33The Tar Heel Thursday, July 17,
Simple recipes for bachelors
Most students have trouble when
it comes to food; a lack of equipment,
time and space mean that most
cooking is out of reach.
These simple recipes provide an
alternative to bad food and starva
tion. Even if youVe never cooked
before, a good meal can be had from
this page. But before we dive in, a
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little explanation.
Stir frying simply means cooking
over high heat while stirring con
stantly. This, along with cutting the
food into manageable pieces, ensures
a shorter cooking time and better
tasting food packed with nutrition.
Minced means finely chopped.
Garlic, ginger and green onions
ti!M
HILL
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Even if you didn't start college on a scholarship, you
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FOR MORE INFORMATION:
Call 2LT Jeff Kornegay,
UNC Class of 1986 collect at:
(919)684-5895
(91 9)942-4572 after 5:30pm
(also called scallions) can be bought
at any produce department.
Make sure you read the recipes
carefully before you start cooking.
Cutting things up before you cook
is also a very good idea at first.
For stock, use either canned broth
or dehydrated cubes. I strongly
suggest using Campbell's double-
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and dorm
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strength broth and diluting it for
soups.
After you have tried a recipe, feel
free to try to do it differently the next
time. Cooking is learned by doing,
so do not be afraid to experiment.
One of the marks of a good cook
is his or her ability to use whatever
ingredients are on hand. None of the
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measurements or ingredients here are
etched in stone, so use what is
available. Above all else, enjoy the
cooking as well as the eating, and
you can't go far wrong.
All recipes are for two people.
Vegetable Stir Fry
3 tbsp. vegetable oil
2 cups cabbage, cut into1" strips
1 medium carrot cut into's circles
2 stalks of celery cut Va" by 1'
3 green onions, sliced thin, bulbs and
green tops kept separate
Vi cup broccoli
4 tbsp. beef stock
3 tbsp. dry white wine
I tbsp. corn starch
2 cloves garlic, minced, and the same
amount of minced fresh ginger
1 tbsp. sugar (optional)
enough rice for two people
1. Cook the rice according to the
package and keep warm.
2. Heat the oil over high heat.
When hot, stir fry the garlic and
ginger for about 10 seconds, or until
it starts to brown. Add the cabbage,
celery, carrots and onion bulbs and
stir fry for about 4 minutes.
See COOK page 39
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