Today the students got to pick their starch (udon, chow mein, vermicelli, egg noddle, or jasmine rice), a protein (tofu or chicken) and a vast array of vegetables (minimum three). Once they had their meal, they had to pick a sauce (teriyaki, garlic chili, honey garlic, sweet chili, soy). Then, the students had to stir-fry all the ingredients in a wok basing when items got 'thrown' into the wok by their optimal stir-fry cooking time. The result, a healthy meal where the students truly got to pick what they put into it!
Dave McCallum is a Foods Studies teachers at Semiahmoo Secondary in Surrey, British Columbia