Please plan for the following labs:
D1 Oct 21 - stir fry and prep for pork dish if needed
D2 Oct 22 - stir fry and prep for pork dish if needed
D1 Oct 23 - pork entrée
D2 Oct 24 - pork entrée
- stir fry aiming for creative presentation (lots of colour, shape, texture) using either beef or pork (you choose, please specify) - you make your own sauce and can serve it on either rice or noodles
- pork entrée (protein plus a GREEN SALAD - MAKE YOUR OWN VINAIGRETTE about 1/2 a cup) using pork loin and a dry heat cooking method
- suggestions - the pork could be breaded and fried, made into kebobs, roasted, pan fried, grilled........
D1 Oct 21 - stir fry and prep for pork dish if needed
D2 Oct 22 - stir fry and prep for pork dish if needed
D1 Oct 23 - pork entrée
D2 Oct 24 - pork entrée