Lessons learned at the Hub

The TSC (that's USU's Taggart Student Center, folks) has failed to impress in its culinary offerings thus far.  I was craving Asian food for some reason (perhaps because my co-worker, Carly, had some tasty-looking noodles and veggies at lunch.  Thanks, Carly!  ;D), so........where else could I go but the Hub?

 I have to admit, this mix of cafeteria- and food court-style eating is a somewhat intimidating, albeit convenient fixture of the Student Center, offering a challenge to a reluctant decision-maker like me.  Pizza or sub sandwich?  Do I go healthy and choose the ubiquitous salad, or do I give in to my ever-present desire for carbs, defy convention, and order a bagel and cream cheese for lunch instead of breakfast?  Well, driven by a hankering for teriyaki sauce and sticky rice, today I was a little more sure in my decision-making, and went with the pre-assembled chicken/veggie/rice bowl under the heat lamp.  Not usually the best place to find authentic Asian food.  I should have known this. 

Don't get me wrong...the food wasn't horrible, just not great.  And the extra teriyaki sauce I was so eager to add actually made it worse, I think.  I had to force myself to shovel down the last bite (I can't stand to waste food, especially when I paid about 6 bucks for it!), which is never a happy way to end a meal.

So, needless to say, I came away from the experience less than satisfied, and almost immediately began my Plan of Attack for dinner.  When I got home, all it took was a glance in the fridge, and I knew what I would be making.  Leftover jasmine rice+fresh green beans+some secret ingredients=a recipe for craving-satisfying success.  

Ok, so I guess I won't keep the ingredients secret.  As much for my benefit as for yours, again, I am documenting this meal and its creation...because one day, I'd like to remember how my life really revolved around food. 

Wait...what? 

 Oh well, here it is anyway..... ;)

Jenny's Sweet and Spicy Green Bean Rice Bowl

1 tbs. extra virgin olive oil

One large handful fresh green beans, washed, ends trimmed (about 3 cups)

3 sliced cloves garlic

1/8 cup chopped peanuts

1 tsp. chili paste (in the Asian food section...can use chili garlic paste, too)

2-3 tbs. soy sauce

1 tbs. rice vinegar

1 tsp. sesame oil

1 tbs. brown sugar

1 tsp. honey

1 cup leftover rice

Sautee the green beans and garlic in olive oil in a large skillet/frying pan.  After a few minutes, add peanuts, then once green beans and garlic are tender and lightly browned, add chili paste, soy sauce, vinegar and sesame oil.  Cook for a few minutes, stirring frequently, then add brown sugar and honey.  Keep stirring and cook until the sugar has melted and slightly caramelized, coating the green beans and garlic.  While the green beans are cooking, put rice in a serving bowl, sprinkle with a little bit of water, cover in plastic, and reheat in the microwave for about 1 minute on high.  Serve green beans over leftover rice.

Craving Satisfied!

Lessons learned:  If you want something done right, you have to do it yourself.  

And skip the extra sauce.