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Posted on February 7th 2019
Cooking Club Gets Busy with the Wok
This week students in the Cooking Club prepared chicken noodle stir-fry with colourful vegetables, rich in vitamins, minerals and antioxidants. Their challenge was to prepare a balanced meal that retains more nutrients in vegetables.
Stir-frying is a quick and easy way to cook small pieces of food in a hot pan or wok. In addition to saving time in the kitchen, stir-frying is also also healthy. It results in tender-crisp vegetables that retain more nutrients than if they were boiled. Stir-frying requires only a small amount of oil, hence the fat content is low.
Pictured above: Cooking Club members Brooke, Seunfunmi, Brooklyn, Lydia, Aimee, Divine.
Pictured below: Connie with her wok.
Well doesn't that look tasty!