Lesson #19: China

Lesson number 19 of Food is Elementary focused on China. In this lesson, students learned about using a wok as a way to cook food. They also discovered soy beans and their great versatility. Students also participated in the creation of a delicious Chinese stir-fry dish!

The lesson began by locating China on a map. The Food Educators explained that China has a huge population of more than one billion people. Because of this large population, starvation has long been a problem in China. As a result, the Chinese people have been very resourceful in developing their traditional cuisine.

Students were able to view a wok, which is a pan used in most all Chinese cooking. When compared to the western frying pan, a wok is much more efficient. Because of its rounded shape, the entire surface of the wok gets very hot and retains its heat. The wok gets hot very quickly, and when food is stir-fried, it cooks in a very short amount of time.

Next, the Food Educators introduced the soy bean. The students learned that soy beans are not only highly nutritious, but versatile too! The soy bean is an excellent source of high quality plant protein, and is used very often in Chinese cooking. Food educators brought in an array of soy products, from tofu "not dogs" and veggie burgers to soy candles for the students to see. Students placed soy beans on the food pyramid, as well as some of the other ingredients they would be using in their Chinese stir-fry recipe, such as mung-bean sprouts.

While one of the Food Educators began to stir-fry bok choy and onion in the wok, the students cut the tofu (with adult supervision) and measured the the mung bean sprouts that were to be added to the dish. Just before eating their stir-fry, students enjoyed a multi-sensory experience by touching and smelling fresh ginger and garlic.

Tofu/Vegetable Stir-Fry with Brown Rice

This recipe is simple, healthy and delicious. It can easily be made in a frying pan if a wok is not available.

1 cup tofu, diced

2 cups mung bean sprouts

2 cups snow peas

2 cups chopped bpk choy

2 cups mixed frozen vegetables

1 T. vegetable oil

3 T. soy sauce

1 T. chopped ginger

1 onion, chopped

2 cloves garlic, diced

2 cups brown rice

2 cups water

Cook the rice in boiling water until rice is soft. Set aside in a covered pot. Chop the bok choy and onion. Dice the tofu and garlic. Pour the oil and soy sauce into a wok or frying pan. When the oil mixture is hot, pour all of the remaining ingredients into the pan and stir as you fry the stir-fry.

Blog Categories: Food Matters