Chef Josh Sullivan (Cook Apprentice 2012) spends his days planning and preparing delicious meals for residents of Lethbridge’s Garden View Lodge, an independent seniors community operated by the Green Acres Foundation.
“Cooking for seniors can be a challenging task, and it’s completely different from cooking in a restaurant,” says Sullivan. “Over the years, I have truly grown to love being a part of the day-to-day life of the seniors I cook for.”
While he has been working at Garden View Lodge since 2013, Sullivan’s culinary career began with a job interview at Earl’s restaurant back in 2009.
“I mentioned that I was thinking about going to culinary school,” he says. “The [Lethbridge franchise] owner, Richard Daley, highly recommended the Weekly Apprenticeship Training program at Lethbridge Polytechnic. I would have never become a chef without his guidance.”
Sullivan says he’s also grateful to have had many wonderful mentors in his career thus far, including Chef Adam Robinson (Cook Apprentice 2004, Culinary Careers 2001) from his time at Earl’s, and Chef Rosa Castro at Garden View Lodge, who have taught him “so many things about food and life.”
In the spirit of healthier eating (and a life-long dream to be featured in a magazine), Sullivan chose to share with Wider Horizons readers a stir-fry recipe that is versatile and customizable for any palate. “You can substitute your own favourite vegetables or even add cooked protein to make it a complete meal,” he says.
INGREDIENTS
2 tbsp. ................................................................. vegetable oil
2 tbsp. ................................................................. garlic, chopped
1 tbsp................................................................... ginger, minced
4 c. ...................................................................... broccoli, cut into small florets
397 ml ................................................................. cut baby corn, canned and drained
1 ......................................................................... medium carrot, julienne
½ ....................................................................... red bell pepper, julienne
4 ......................................................................... green onions, finely cut on a bias
1 c. ..................................................................... steam fried noodles
water for steaming
FOR THE SAUCE
3 tbsp. ................................................................. honey
2 tbsp. ................................................................. Shaoxing wine
(can substitute for Sherry or water)
2 tbsp. .....................................................................soya sauce
1 tbsp. .................................................................... oyster sauce
1/3 c. ...................................................................... water
1 tbsp. .................................................................... cornstarch
1/2 tsp. ................................................................... chili flakes
A pinch..................................................................... white pepper
sesame seeds for garnish
METHOD
1. Prepare the steam fried noodles according to the directions on the package. Drain and set aside.
2. Whisk together all sauce ingredients until no lumps remain and then set aside.
3. Preheat a wok or large skillet over medium high heat. Add the vegetable oil, then the garlic and ginger. Stir-fry until fragrant but not burnt, about 30 seconds. Add the vegetables and stir-fry for another minute.
4. Add a ¼ cup of water to the pan, cover and steam for four minutes. Stir, add a little more water if no moisture remains and continue to steam covered for another three minutes.
5. Reduce the heat to low, add the sauce and bring to a simmer. Once the sauce has thickened, add the cooked noodles and green onions. Toss for another 30 seconds.
6. Transfer to a plate, top with sesame seeds and serve.
To enjoy the creations of Lethbridge Polytechnic chefs, make a reservation at the Garden Court Restaurant by calling 403-320-3230. Bon appétit!
