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The Rural Voice, 1985-11, Page 68RURAL LIVING Cooking with lean Ontario Pork When Stephen Sharpe, the 24 -year- old rural organizations specialist in Perth County, was asked to pose for a photograph with his favourite recipe, he joked that it might be more appropriate to take a picture of him at the McDonald's Drive -Through. But being a good sport, this bachelor who generally doesn't spend much time in the kitchen chose a recipe to share with us. Sharpe isn't a total stranger to the kitchen — he worked as a short order cook when he was in high school. Born in Montreal, he moved to Sar- nia with his family and worked as a wedding photographer. He then chose to attend the University of Guelph to become an agricultural 50 THE RURAL VOICE Stephen Sharpe, agricultural 4-H Co-ordinator shares his quick recipe of stir fry pork and vegetables . economist. The "city boy" developed this interest when visiting his uncle's dairy farm in Quebec and talking to him about the disparities in agriculture. While in Guelph, he majored in economics and minored in computer studies. In 1983, Stephen was the Huron -Perth co-ordinator of the Junior Agriculturalist Program, a program designed to give urban young people a taste of summer farm life. He had a keen insight into the program because he was a Junior Agriculturalist himself in 1978, living on the farm of Jim Phelan in Blyth. Today, as the agricultural 4-H co- ordinator in Perth County, Sharpe is in charge of the largest 4-H program in Ontario, which has more than 11,000 active 4-H members. He was publicity chairman of the first annual Pork Fest held in August, and has chosen a recipe that contains "lean Ontario pork." Stir Fry Pork and Vegetables 2 lean Ontario pork chops, cut in cubes 2 T. peanut oil 1/2 cup of bean sprouts broccoli, celery, and other green vegetables in quantity of your choice, cut in bite -size pieces Heat wok over high heat. Add peanut oil. Brown pork. Add vegetables starting with the crispiest ones first. Stir fry about five minutes until vegetables are tender but still on the crisp side. Serve with rice. Makes a quick nutritious meal. You can ad- just the number of servings by adding more or less vegetables and meat. E1