I wanted to try something new for my cooked vegetables lab. How could I introduce the most vegetables to students, demonstrate how to prepare the biggest variety, and assess developing knife skills?
Our Mongolian Grill lab was the answer. The students had a lot of fun while still fulfilling my goals.
I purchased a wide variety of vegetables and demonstrated cutting the unfamiliar ones. Then students cut the remaining vegetables and organized them into a buffet. Some students brought meat from home and cooked that separately. We also used whole wheat angel hair to mimic lo mein noodles.
Students put 2 t sesame oil into a bowl and chose a variety of vegetables. They heated their skillets over high heat and cooked their vegetables for two minutes, stirring constantly. Then they added a tablespoon or so of water to finish cooking the vegetables for another minute. They added up to one tablespoon of bottled sauces and served the vegetables over rice.
It was so delicious! And, I actually had students arguing over who got to visit the buffet first. Many students challenged themselves to try at least one of every vegetable.
How do you encourage your students to eat a wide variety of vegetables?I hope what you've read is useful! I post here biweekly with resources for Family and Consumer Sciences and Home Economics teachers and share my classroom happenings much more frequently on Instagram, Twitter, and Facebook. Sign up to receive an email when new content is added to my blog. Thanks for visiting!