Pick a grain ( udon, jasmine, rice noodle, soba, basmati or egg noodle), and 3 or more veg., add a protein of chicken breast or tofu, and finish off with a sauce (teriyaki, sweet and sour, lots of different heat options, soy, fish, oyster) and you have a Mongolie grill. Well, vancouver restaurant style that is. Students individually picked what they wanted to make and stir fried based on some of the rules on stir fry's we discussed in class.
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AuthorDave McCallum is a Foods Studies teachers at Semiahmoo Secondary in Surrey, British Columbia Archives
September 2017
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