Teaching your children how to use a knife safely is really important. You can start from an early age with a normal table knife and a soft item such as a strawberry. You can then move onto a small vegetable knife and some harder vegetables as they get older. It is important to use a suitable knife as a blunt knife can be more dangerous than a sharp one. My daughter is 10 and can prepare most vegetables apart from the butternut squash which is really hard to cut and a bit lethal even for grown ups! There are a few good videos here that teach them how to do the Claw grip and the bridge. Maybe start your children off with something simple and you prepare the rest for your first attempt. With older children you can teach them how to cut an onion safely with some Gordon Ramsey knife skills !
It is also important for children to understand the dangers of the cooker and how to use it safely. They need to understand what is hot and what is safe to touch. They should know never to tough the cooker if you are not around and they also need to learn how to leave the pan handles safely on the cooker so they don’t get knocked over. The age you decide to start letting your child use the cooker really depends on your own child but there is a helpful guide over at BBC good food giving an idea of the ages children could try out new skills.
We do like to use some quick cheats in our recipes, I tend to use garlic puree as I hate the smell of crushed garlic on my hands. A bag of chopped onions in the freezer is also a good cheat as you can take as much or as little as you need and saves keeping half an onion in the fridge.
You can serve your stirfry with rice or noodles which ever is your favourite just remember to put the rice on before you start to cook the vegetables. I like to add some hoisin sauce to the stir fry or a sachet of stir fry sauce if you prefer – we take my daughter’s portion out of the wok first as she likes the noodles plain.
Fast and Easy Vegetable Stir Fry
- 2tbspsunflower oil
- 1red onioncut into strips
- 1garlic clove or teaspoon of garlic pureecrushed
- piecefresh root gingerabout 1cm/½in, peeled and grated
- 1carrotcut into matchsticks
- 1red peppercut into thick matchsticks
- 100g/3½oz baby sweetcorn or tinned sweetcorn
- 1courgettecut into thick matchsticks
- 150g/5½oz sugar-snap peas or mangetouttrimmed
- 2tbsplow-salt soy sauce
Prepare all the vegetables before you start to cook as they cook very quickly. You will also want to boil the kettle and either start cooking the rice first or cook the noodles at the same time as you are cooking the vegetables.
- Heat a wok on a high heat and add the sunflower oil. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables.
- Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving.
- Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with noodles or rice.
You might enjoy our post about healthy eating in pregnancy.
I would love for you to share your favourite family dishes with us, just leave a comment below with #Afamilyfeast or you can tweet us @more4mums.