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