Vegetable Stir Fry {Trying a new one dish meal}

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After learning about the four types of one-dish meals, Mrs. Brown demonstrated a a healthy, inexpensive, low-calorie stir-fry with instant rice. The class needed to know how to make stir-fry inexpensively using leftover vegetables and instant rice for test questions so why not make it into a demonstration?

Two different Foods 1 chefs helped Mrs. Brown with the cooking

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Moses chose the grey apron skirt second period.

IMG_8480Caelan chose one third period. What’s up with apron skirts? REAL MEN WEAR THEM 🙂

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We even threw in some fried egg for an inexpensive protein.

Mrs. Brown showed the class how to make an frugal stir-fry sauce using 1 cup cold water, 1 tablespoon cornstarch and 2 tablespoons soy sauce. It’s stirred in last after the veggies are crisp tender. This is a great way to wrap up one dish meals.

 

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