1. Japanese Stir Fry By Amy Soucy and Emilie Robinson

2. Introduction A couple of weeks ago, our teacher told us to make a cooking show. My partner and I decided to make a Japanese Stir Fry. Our show was called “Asian Kitchen”. I hope that you will like our show.

3. Our ingredients Broccoli Red pepper Green pepper Onion Celery Mushrooms Chicken Carrots Cauliflower Garlic Zucchini Vermicelli spaghetti Vegetable oil Chicken stock Soy sauce Cornstarch

4. Our script (until the first intermission) Emilie: Hi, my name is Emilie, welcome to Asian Grill. Today, I’m going to do something very special. I have an old friend of mine who’s going to come and show me how to make a Japanese style Stir Fry. Amy: Kon’nichiwa, watashiwaeimisushiyo. Amy: Oh, sorry, I thought I was still in Japan, I just said, Hi, I’m Amy Soucy. Emilie: Anyway, she is my friend from preschool; she became an actress and just came back from doing a movie in Japan. Amy: As Emilie told you earlier, I am going to show you how to make a wonderful Japanese Stir Fry. I learned it when I was doing my movie, we were having a little contest on who could make the best Stir Fry and I won out of all the producers and stuff. Emilie: So, how should we start? Amy: Well, I would like to tell you that a Japanese Stir Fry is a bit more different than an American one. We start with a frying pan. Emilie: I know that, what I do want to know is what we put in it. Amy: Well, basically, you can put any vegetable and meat you like in it. You can also do the same thing as us and put these ingredients. Amy: You cut, mince and dice the vegetables at any size that you desire. You also have to cut your meat. Emilie: What about the sauce? Amy: In Japan, we like our sauce on the hot side, but anything you prefer, really. Emilie: With what should we eat it? Amy: If you want to impress your family and make a real Asian dinner, I suggest that you eat it with chopsticks. Emilie: Yeah, that may be fun and all, but I don’t know how to use them. Amy: Well, I’ll show you, it’s very simple. Emilie: Oh, that wasn’t so hard, this is fun!!!!! I can’t wait to eat with these. Amy: Oh My God, look at the time, we’ve been talking so much we’ve forgotten that we still have a meal to prepare. Emilie: Yeah, let’s start by showing them all the ingredients. We have: (ONE EACH) Emilie: And we’ll be right back with Amy. So stay tuned.

5. Our script (after the first intermission right to the second one) Emilie: Hey it’s about time you came back. Amy and I had time to cut all the vegetables and chicken. We put them in bowls. Amy: Exactly. The reason we put them in separate bowls is because some vegetables take longer to cook than others. Emilie: Mix about 1 cup of chicken broth with about 1 Tablespoon of cornstarch. Amy: We start by putting a little bit of olive oil in the frying pan on medium-high heat. Then we add the meat and garlic. When the meat is almost cooked, add the liquid, the carrots, the cauliflower, the onions and celery, the green and red peppers, the zucchini, the broccoli and last but not least, the mushrooms. Emilie: At the same time as you add the broccoli, cook the vermicelli according to the directions on the box. We’ll be right back with the end result.

6. Our script (the last part) Amy: Welcome back. You can serve the stir-fry on the vermicelli. Emilie: This looks and smells delicious! Amy: It is! And, it’s very healthy. Emilie: See you on the next ASIAN GRILL.

7. Our show This is our show, hope you enjoy it: