There are three stages of south campus stir fry.
1) Anticipation. You’ve come all the way to south campus diner, and you can taste the food already. The line is long, but you will persevere.
2) Excitement. You can put as much meat as you want on this stir fry. Meat meat meaty McMeat meat. You are deprived of every facet of self-control.
3) Dismay. You just paid 14 dollars for this crappy diner food. What is wrong with you? You just paid over forty cents an ounce for rice.
Then you actually eat the stir fry. What you get from it really depends on what you put on it. I recommend loading up on ginger and basil—otherwise you’ll have to rely on odd goopy sauces for flavor. Here, I have a chicken and shrimp stir fry with Schezwan sauce. The biggest problem with this dish is the meat. This is disastrous because you just put way too much meat in your stir fry bowl, as is only natural under the three stages of south campus stir fry. The shrimp is undercooked—flaccidly its pale form flops into your mouth. Some of the shrimp isn’t deveined, and grit fills your mouth. The chicken is bad in a different way. Tough, chewy, and flavorless, the only way to save it is to lather it with one of the weird goopy sauces. It’s a lose-lose situation.
Here at UMCP, people give the stir fry way more credit than it’s due. It’s probably not the worst thing you’ll ever eat here, but it is absolutely not worth the 30 minute wait students endure to get it. Seasons 12 is like a venus fly trap. It lures unsuspecting students with the promise of fresh Asian cuisine, and then snares them in the mire of crappy undercooked seafood. Don’t be fooled, reader. Stay away, and you’ll be a happier person.
Basil and ginger are choices for your stir fry
Meat meat meaty mcmeat meat
Meat meat meaty mcmeat meat actually kind of sucks
You pay as much for rice as you do for meat because they charge you by weight