Uncategorized – Campus Dining

Vegetable Stir Fry

Brought to you by WOU Campus Dining

Featuring Kevin Leard

Cook 2

Ingredients

Homemade Teriyaki Sauce

1 Cup of Rice

1/2 Cup Water

2 Tbsp Oil

1/2 Cup Peppers

1/2 Cup Broccoli

1/2 Cup Spinach

Want Protein? Add 4 oz of protein of choice

1 Tbsp Minced Garlic

1 Tbsp Herbs (Choose Cilantro, Basil or Green Onions)

1/2 Cup Teriyaki Sauce. CLICK HERE to view our Homemade Teriyaki sauce recipe.

Preparation

1. Cook rice. CLICK HERE to view our Cooking Rice tutorial.

2. Heat pan on medium High and add oil.

3. Add veggies to skillet with any protein chosen

4. Stir adding oil and a Tbsp of water.

5. Cover 2-3 minutes stirring occasionally

6. Stir in herbs

7. Add Teriyaki Sauce and mix together until sauce is heated.

8. Place rice in bowl and serve with Stir fry.

Teriyaki Recipes

Check out other Teriyaki Sauce recipes to try!

Teriyaki Sauce

Fried Rice

Brought to you by WOU Campus Dining

Featuring Kevin Leard

Cook 2

Ingredients

1 Cup of Rice

2 Tbsp Oil

1/2 Cup peas

1/2 Cup Carrots

1/2 Tsp Ginger

1 Tbsp Garlic Powder

1/8 Tsp Fire Spice

1 Egg, Scrambled

1/2 Cup Soy Sauce

Preparation

1. Cook rice and place in refigerator for 24 hours for best results. CLICK HERE to view our Cooking Rice tutorial

2. Scramble egg and place in a bowl on the side

2. Heat skillet on medium high and add oil

3. Add precooked rice and fry until golden brown

4. Add peas and carrots and saute until heated through

5. Add spices and stir throughly

6. Add scrambled eggs and stir

7. Add Soy Sauce and mix until heated

Back to Homepage

Teriyaki Sauce

Brought to you by WOU Campus Dining

Featuring Kevin Leard

Cook 2

Ingredients

3 Cups Cold Water

3 Cups Soy Sauce

3 cups Brown Sugar

3 Tsp Ground Ginger

3 Tbls Garlic Powder

1/3 Cups of Corn Starch mixed with 1 cup of water

Equipment

3qt Sauce Pan

Whisk

Measuring Cup

Measuring Spoons

Preparation

Prep & Cook Time: 20-25 min

1. Mix Cornstarch with 1 Cup of water and set aside

2. Pour remaining water into large sauce pan over medium heat

3. Add remaining ingredients and gradually stir with a whisk until boiling

4. Stir in cornstarch mix

5. Stir until mixture begins to thicken

6. Remove from heat and chill

More Teriyaki Recipes

Try our homemade Teriyaki sauce with a vegetable stirfry! Check out our vegetable stir fry recipe video below!

Vegetable Stir fry

Back to Homepage

Pumpkin Muffin Recipe

Brought to you by WOU Campus Dining

Featuring Pam the Baker!

Ingredients

Homemade Pumpkin Muffins

1 1/4 Cup of Pumpkin Puree

1 1/4 Cup of Sugar

1/3 Cup of Vegetable Oil

1 1/2 Cup of Flour or Gluten Free Flour

1 tsp Baking Soda

1/4 tsp Ground Cloves

2 tsp Ground Cinnamon

Preparation

1. In a large bowl, mix pumpkin and sugar together.

2. Add oil and mix well. Add all dry ingredients and mix just until you can’t see the flour anymore. You do not want to overmix it.

3. Scoop into the muffin pans that are greased or that have muffin liners. Fill with about 1/4 cup of batter per mufin.

4. Top with turbinado or crystal sugar

5. Bake at 350 degrees for 25 minutes or until done. Rotate halfway through!

Homemade Holiday Sugar Cookie

Brought to you by WOU Campus Dining

Featuring Pam the Baker!

Ingredients

Homemade Christmas Sugar Cookies

3/4 Cup of butter (Room temperature)

1 Cup of Sugar

1/4 tsp Salt

2 Eggs (Room temperature) Place egg in a warm bowl of water for 5 min.

1 tsp Vanilla

2 1/2 Cups of flour (If using Gluten free flour increase by 1/4 cup)

1/4 tsp Baking Soda

Icing

2 Cups sifted powdered sugar

2 egg whites (I reccommend using meringue powder, available in most stores)

Water

Preparation

1. Cream butter and sugar until fluffy

2. Add Salt, Vanilla and eggs and mix well

3. Add flour and baking powder slowly until dough forms

4. Chill dough for 30 minutes in the regrigerator then roll to 1/4 to 1/2 inch thickness, depending on how thick you want the cookies to be.

5. Bake for approcimately 10 minutes, rotating halfway through. You want a slightly golden edge, but not browned all over.

Icing

1. Add powdered sugar and egg whites together.

2. Add water until the icing is at your desired consistency. Mix well

Note: The more you mix it the thicker it gets, and you want a nice thick icing for the lining of the cookies, and a slightly runnier texture for the flooding.

Vegetable Stir Fry

Featuring Kevin Leard

Fried Rice

Featuring Kevin Leard

Teriyaki Sauce

Featuring Kevin Leard

Pumpkin Muffin Recipe

Featuring Pam the Baker!

Homemade Holiday Sugar Cookie

Featuring Pam the Baker!

Tools

Resources