1. Thai vegetable Stir Fry with Rice
N5 HPC

2. Learning Intentions
To demonstrate practical knife skills (consolidation)
Teacher Check – will assess your knife skills

3. Recipe
½ cup rice ½ onion 1 clove garlic ¼ green pepper ¼ red pepper ¼ courgette 1 carrot 50g cooked Chicken Sauce 50ml coconut milk Generous pinch chilli powder 1.25ml brown sugar 1.25ml corn flour
Place pan of water onto boil, when boiling add rice and cook until soft
Combine sauce ingredients in a jug and set aside
Peel and slice onion thinly and crush garlic
Wash deseed and cut peppers into julienne
Wash and cut courgette into macedoine
Peel and cut carrot into ribbons using potato peeler
Heat oil, cook chicken until soft
Check and drain rice if necessary
Fry vegetables until beginning to colour – keep moving them all the time so they don’t burn
Add sauce ingredients (stir before adding), heat through until thick and serve with drained rice in tin foil dish

4. Progress Check Did you remember what each of the cuts were?
What could you do if you had forgotten?
Was your dish presentation of an acceptable standard? (e.g neat, tidy, colourful, appetising, use of a garnish)

5. Extension Watch the video on how to julienne
How do you compare?