• Ollie George Cigliano

Chinese Stir Fry & Rice

Updated: Jul 26

We made a delicious Chinese Stir Fry in both sessions 1 and 2 at LAEF! It was a great opportunity to utilize our garden broccoli, practice fine motor skils with chop sticks, and learn the process of rinsing and steaming rice.





We used the traditional wok and rather than use chicken tenders as the NYT Cooking recipe suggests, we shredded the meat off of a whole rotissere chicken. Its a great job for kids, once the chicken is cool, give them a pair of gloves and let them have at it! We used a clean, lined, cardboard box to house the chaos. At home, you may want to set up in a prep sink. Although the chicken is cooked, you want to make surethat you start in a clean space and its easy to clean the space afterward. Remember, gloves do not replace hand washing, and one should wash hands before, during as needed, and after food prep.


“Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors".

Emeril Lagasse.


Chef Ollie learned at eCornell while completing a "Nutrition and Healthy Living" certificate, that composite meals are one of the healthiest, most nutritious ways to eat. Scientific studies have shown that people and culture's that eat composite meals (everything in a bowl) have signifigantly lower to no cases of diabetes and obesity.

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