Mai Bowl
Dickinson College
Carlisle, Penn.
This build-your-own bowl nails the customization trend. Student diners can choose from an endless assortment of protein options, including calamari, halibut, chicken, tofu and sausage; add rice or noodles; and mix in a variety of vegetables. Over 30 sauces and seasonings also are offered; the two recipes linked below are among the most popular.
Ingredients
Protein options, cut into small portions (3-4 oz. recommended)
Beef strips
Chicken strips
Fried chicken nuggets or strips
Crab/sea legs
Halibut
Salmon
Calamari
Cod
Shrimp
Tilapia
Scallops
Seafood medley
Swordfish
Mahi Mahi
Tuna
Sausage
Pork loin cubes
Ham cubes
Tofu
Veggie options, cut into small portions (6 oz. recommended)
Asparagus
Tomato wedges
Broccoli
Bamboo shoots
Carrots
Water chestnuts
Artichoke hearts
Black beans
Green beans
Cilantro
Green peppers
Mushrooms (white, shiitake, crimini, Portobello)
Mandarin oranges
Bok choy
Pineapple
Black beans
Shredded cabbage (Napa, white, green, red)
Green peas
Sugar snap peas
Snow peas
Red potatoes
Jalapenos
Baby corn
Bean sprouts
Onions (white, red, or yellow)
Squash (yellow, zucchini, Butternut)
Cherry peppers
Daikon
Green onions or shallots
Lemongrass
Rice and noodle options, cooked and chilled (4-6oz. recommended)
Chinese noodles
White rice
Jasmine rice
Pad Thai noodles
Yakisoba noodles
Rice noodles
Sauce and seasoning options
XO sauce (see recipe)
Yum yum sauce (see recipe)
Garlic chili sauce
Sweet chili sauce
Kung pao sauce
Szechuan sauce
Hunan sauce
Ginger sauce
Soy sauce
Hot BBQ sauce, different levels
Fish sauce
Peanut sauce
Hoisin sauce
Mustard sauce
Teriyaki sauce
Sweet and sour sauce
Habanero sauce
Ghost chili sauce
Duck (plum) sauce
Oyster sauce
Black bean and garlic sauce
Lime juice
Green curry
Red curry
Sesame oil
Garlic oil
Hot chili oil
Sherry, for cooking
Crushed garlic
Crushed peanuts
Red pepper flakes
Ground ginger
Cinnamon
Black pepper
White pepper
Red wine vinegar
Ground anise
Ground coriander
Chinese 5-spice blend
Water, as needed
Canola oil, as needed
Steps
1. Place ingredients from a 16- to 20-ounce bowl on an oiled and seasoned 375 F flat top grill. If customer did not add a sauce, add 1/2-1 ounce canola oil to ingredients once placed on grill.
2. Separate dense items such as broccoli. Squirt 1 ounce water on the veggies and grill to speed the steaming and grilling time. Cook for approximately 90 seconds.
3. Once all ingredients are cooked, place in a fresh bowl and serve.