Use the "claw" when cutting beef stir fry

Peggy Kaplan, Brenda Waber

Updated: Thursday, November 9, 2017, 9:43 AM

Students prep ingredients for the beef stir fry during week 3 of the fall 2017 My Daughter's Kitchen cooking program at Wissahickon Charter School, Fernhill campus.

Our Fernhill chefs are quite the team. While David Trusty set the table and prepared the fluffy brown rice, his twin Devon Trusty, and classmates Joy Jackson and JennaV Gonzalez demonstrated that "you need to use the claw while cutting the beef" into "skinny slices." Marques Williford found cutting the peppers "very satisfying" and Skylah Blackwell discovered the green beans were a "snap"! Devon Trusty summed it up: Meals taste "better when you eat it together".

Peggy Kaplan, Brenda Waber

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