1. Vegetable Stir Fry Lab Day 1 Tie back hair Wash hands Pick up recipe from front table Pick up rotation charts from front table Rotate jobs Sit quietly and read recipe

2. Ingredients Vegetables 2 T vegetable oil ¼ C broccoli florets ¼ C diagonally sliced carrots ¼ C cauliflower florets ¼ thin sliced zucchini ¼ C chunked red bell pepper ¼ C sugar peas ¼ C tofu cubed Sauce 2 T sugar 2 T white vinegar 1 T pineapple juice 1 T tomato juice ¼ C water 1 T cornstarch

3. Utensils Liquid measuring cup Measuring spoons Storage container Sharp knife Peeler 2 Cutting boards 2 storage bags Wok

4. Packaging the Veggies Storage Bag A – Broccoli Carrots Cauliflower Storage Bag B – Zucchini Red Pepper Sugar peas Label both bags – Kitchen#, Period # Place on tray in front of room

5. Vegetable Stir Fry Lab Day 2 Tie back hair Wash hands Get out recipe and put books in the book shelf Pick up rotation charts from front the table Rotate jobs Sit quietly and read recipe Day 2

6. Directions for Day 2 Heat oil in wok over medium heat Put broccoli, cauliflower, and carrots into the oil and stir-fry for 5 minutes Add peppers, peas, and zucchini. Stir-fry for 3 minutes longer. Add the sauce. When it starts to bubble, add the tofu and cook for 2 minutes longer Serve over hot cooked rice. Yields 2 servings