SAKG Program

Stir fry vegetables with teriyaki

Ingredients

6 silverbeet leaves
2 bok choy (or 1 large)
1 tablespoon of vegetable oil
2 spring onions
2 cloves of garlic
1 long red chilli
1/2 cup of peas
1/4 cup of teriyaki sauce
2 tablespoons of honey
1 teaspoon of sesame oil
1 tablespoon of sesame seeds

Method

Wash the silverbeet leaves. Layer them on top of each other and cut into thin strips.
Remove all the bok choy leaves from their stems. Wash. Layer on top of each other and thinly slice.
Cut the spring onions into 1cm lengths.
Crush the garlic in a mortar and pestle.
Cut the chilli in half lengthways, remove the seeds and finely slice.
Heat the oil in a wok over a high heat
Add the spring onions, garlic and ginger. Cook for 30 seconds.
Add the peas, bok choy and silverbeet and cook for a further 4 minutes.
Stir through the teriyaki sauce, honey and sesame oil.
Cook for a further minute.
Stir through the noodles.
Divide between 3 bowls and sprinkle with sesame seeds.

Volunteer Roster:

Click here to volunteer

We have new chooks!

We’re excited to welcome our new chooks to the ASPS SAKG program! These are pullets, aged 16–20 weeks, which means they are just about to start laying eggs.

For our volunteers, this means:

The chooks may be a little shy at first as they settle into their coop and routine.
Eggs might start appearing soon - it’s always exciting to see the first ones!
Caring for pullets is a great way to get involved and learn about chicken routines, feeding, and handling.

We’re always looking to refresh our volunteer roster, especially as our younger year levels love getting involved. It’s a perfect opportunity for new families and students to step in and support our chooks and the SAKG program.

https://docs.google.com/spreadsheets/d/12wKJJRM7eulqNDrCMtmsRpuwR2EqoECNmUCsSjvh4Zo/edit?usp=sharing

🌱🐓 Thank you for helping our chooks stay happy and healthy.