Queenswood Celebrates the Moon Festival 2021
Thursday 23 September 2021
It was wonderful to celebrate the Moon Festival in school this week and we were treated to a delicious Asian banquet by our Catering team.
Some of the dishes enjoyed by students were honey and five spice duck legs with noodles, black bean chicken with vegetable fried rice and teriyaki tofu stir fry. For those with a sweet tooth, the pineapple fritters for dessert were a must!
| 0 |
|
If you would like to have a go at creating your own Moon Festival inspired dish, you might like to cook this delicious stir fry recipe from Mrs Lee, Teacher of Practical Cookery, which you can find below.
Ingredients for 4 servings
100g broccoli
100g baby sweetcorn
2 chicken breast fillets
1 bunch spring onions
2 medium sized carrots
1 tbsp olive oil
34g root ginger
4 blocks of medium egg noodles (65g each)
1 jar black bean stir-fry sauce or a different flavour of your choice
Method
Cook the noodles according to the packet instructions.
Slice the chicken into small thin strips, cut the broccoli into small florets, peel the ginger and cut into matchsticks, trim and diagonally slice the spring onions, peel the carrots and cut into matchsticks.
Bring a pan of water to the boil and blanch the broccoli and sweetcorn for 2 mins before draining well.
Heat ½ tsp oil in the wok then add the chicken and stir-fry for 7-8 mins. Add the ginger, spring onions and carrots and stir-fry for a further 2 minutes. Stir in the broccoli and sweetcorn and cook for a further 2 minutes.
Add the noodles and the sauce of your choice. Stir to coat and heat thoroughly.
Serve immediately. This would be nice served with spring rolls and some prawn crackers.
