Page 45 - Robeson Living Spring 2021

- Mushrooms Expanded Food and Nutrition Education Program Assistant
- Squash with North Carolina Cooperative Extension, Robeson County
- Zucchini Center, at 671-3276, or by E-mail at Joanna_Rogers@ncsu.
- Cauliflower edu.

• Choose 1 starch (1 cup per person, cooked according to pack- NC State University and N.C. A&T State University are col-
age directions) lectively committed to positive action to secure equal opportu-
- Brown rice nity and prohibit discrimination and harassment regardless of
- White rice age, color, disability, family and marital status, gender identity,
- Rice noodles genetic information, national origin, political beliefs, race, re-
-Whole-wheat spaghetti noodles ligion, sex (including pregnancy), sexual orientation, and vet-
eran status. NC State, N.C. A&T, U.S. Department of Agricul-
• Other Ingredients ture, and local governments cooperating.
- ¼ cup stir-fry sauce (see recipe below)
- 1-2 tablespoons vegetable oil ABOUT N.C. COOPERATIVE EXTENSION
N.C. Cooperative Extension is a strategic partnership of NC
Directions State University, N.C. A&T State University, USDA’s National
1. Wash and chop selected vegetables into small evenly sized Institute of Food and Agriculture (USDA-NIFA), and local gov-
pieces. You may cut them into circles, strips, or cubes as de- ernments statewide. Extension professionals in all 100 coun-
sired. A variety of shapes will make the stir-fry more pleasing ties, and with the Eastern Band of Cherokee Indians, connect
to the eye. millions of North Carolinians with research-based information
2. Make stir-fry sauce (see recipe below). and technology from NC State and N.C. A&T. Educational pro-
3. Heat a small amount (1 tablespoon or less) of vegetable oil grams specialize in agriculture, food and nutrition, 4-H youth
over high heat in a 10-inch frying pan, electric skillet, or wok. development, community development and the environment.
4. Keeping the heat high, add vegetables to the pan in order of Find your local center at www.ces.ncsu.edu/local-county-cen-
firmness – harder foods first and ending with the softest foods. ter.
5. Toss vegetables during cooking to keep them from sticking.
When stir-frying, cooked vegetables should still be crisp and
retain their bright color.
6. Add sauce to taste (about ¼ cup). Stir until all vegetables are
thoroughly coated. 910-738-4611
7. Serve with the starch of choice.

Stir-Fry Sauce Auto
Makes ½ cup
Ingredients Home
• 2 tablespoons sodium-free beef bouillon
• 2 teaspoons apple cider vinegar Life
• 1 teaspoon dark molasses
• ⅛ teaspoon ground ginger Health
• Dash of black pepper
• ⅛ teaspoon garlic powder Renters
• 1 cup water
• 2 tablespoons cornstarch
Business
Directions
1. Combine all ingredients in a saucepan and gently boil, un- CLAY HAMILTON
covered, for 5 or more minutes or until sauce is reduced to ½ Insurance Agency, Inc.
cup.
2. Once cooled, pour into a lidded jar and keep in the refrig- 4904 Fayetteville Rd., Lumberton, NC
erator. Salem Square Professional Park
3. Stir before using. www.clayhamilton.net
Source: Cooking with EFNEP
Like a good neighbor,
For more information, contact Joanna Rogers, Extension Youth
State Farm is there
Robeson Living ~ Spring 2021