Our garden has enjoyed the sunshine of the past fortnight and things have really got up and grown! We have a fabulous new garden area next to the new road, which we will be planting citrus trees and bananas in to. Thanks to Alandale Pines and Annabel’s mum and dad (Prep Maroon) for the kind donation of a box of pineapple tops. These have already been planted in the new garden area however, we will have to wait for two years before we can enjoy the fruit!
Our master chefs made chicken, ginger and Asian greens stir-fry. The children enjoyed this so much that I thought I would share the recipe with you:
1 packet of rice vermicelli noodles.
500 grams of chicken breast thinly sliced.
1 large capsicum thinly sliced.
1 bunch of Asian greens (bok choy, pak choy etc) finely chopped.
1 clove of garlic, crushed.
1 inch piece of ginger, finely grated.
1 tablespoon of soy sauce.
1 tablespoon of sweet chilli sauce.
1 tablespoon oil for frying.
Place noodles in to a bowl and cover with boiling water for five minutes until soft. Drain and set aside.
Heat oil in a fry pan or wok. Add chicken, garlic and ginger and stir-fry until chicken is almost cooked.
Add capsicum and greens to the pan and fry until chicken is cooked through.
Add noodles, soy sauce and sweet chilli sauce. Toss to combine and serve.
Mandy Ward, Kitchen Garden Coordinator