The name of the program refers to the use of the ingredients grown by the students behind the garden gate, which are then cooked in the school’s facilities and served on a plate for invited guests.
Many students at the school have nominated to be part of the Gate to Plate club, which is led by staff member Natalie Bennett. The children are allocated into groups and take it in turns to tend to the garden each day. They are also on a weekly cooking roster.
Below is a recipe that the children recently used to provide a meal for the canteen staff, as a sign of appreciation for all their hard work making sure students eat well.
Bok Choy & Chilli Pork Stir-Fry
- PREP 20 MINS
- COOK 10 MINS
- SERVES 4
2 tbs peanut or vegetable oil
360g pork fillet, trimmed and cut into 1cm thick slices
1 bunch bok choy, trimmed, stems chopped and leaves separated
1⁄2 small bunch coriander, stems chopped and leaves separated
2 tsps grated fresh ginger
2 garlic cloves, finely chopped
2 small red bird’s eye chillies, deseeded and thinly sliced
2 tbs sweet soy sauce or kecap manis Steamed jasmine rice, to serve
1. Heat 1 tbs oil in a hot wok over high heat. Add pork and stir-fry for 2-3 minutes until just cooked through. Transfer to a plate.
2. Add remaining 1 tbs oil to wok. Add bok choy stems and coriander stems. Stir-fry for 2 minutes until just softened.
3. Add ginger, garlic and chillies. Stir-fry for 1 minute.
4. Add pork and soy sauce. Stir-fry for 1 minute.
5. Toss through bok choy and coriander leaves.
6. Serve with steamed jasmine rice.