Blackbox Challenge - Grade 7/8 Stir Fry Recipes

Below you can find the base recipes for the stir frys made in our School Project visits to grade 7 and 8 classes! As this was a Blackbox Challenge, students were asked to modify these recipes into a flavour profile they decided on as a group. Did they want it to be sweet and spicy? Or leaning more towards a little saltier and sour? It was up to them! Celebrity chefs (or the next best thing - top London chef volunteers) were our judges. And even though there was only one winner, everyone did an excellent job!

Directions: Mix together all sauce ingredients in a bowl. To your hot wok (or large pan!) add your canola oil. Once the oil is nice and hot, add your aromatics (like ginger and garlic) if your recipe calls for them. Then, add your veggies in order of density. Once these are almost cooked through, add your sauce. Then you're set to eat!

Miso honey

Sauce:

  • 1 clove garlic, minced
  • 1 inch piece of ginger, finely grated
  • 2 tbsp miso
  • 2 tbsp honey
  • 4 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 2 tsp Sriracha
  • 1/2 cup vegetable stock
  • 1 tsp cornstarch

Then add:

  • 2 tbsp canola oil
  • your favourite seasonal veggies, added in order of density

 

Sichuan chili

Sauce:

  • 1 1/2 tsp crushed Sichuan peppercorns
  • 1/4 cup soy sauce
  • 1/2 cup sherry
  • 1 1/2 tbsp chili paste

Then add:

  • 2 tbsp canola oil
  • 3 tbsp ginger, grated
  • 1 1/2 tbsp garlic, finely minced
  • your favourite seasonal veggies

 

Phat thai

Sauce:

  • 1 1/2 tbsp preserved radish
  • 1/2 cup tamarind water
  • 1/4 cup fish sauce
  • 2 tbsp palm sugar
  • 1 tsp chili flakes

Then add:

  • 3 tbsp canola oil
  • your favourite seasonal veggies

 

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