Skip to main content

Featured

Ontario’s Math Struggles Spark Provincial Review of Student Testing

Ontario’s latest standardized test results reveal that math achievement remains a serious concern across the province , with many students failing to meet expected benchmarks. The Education Quality and Accountability Office (EQAO) released its 2024–2025 assessment data this week, showing that only 51% of Grade 6 students and 58% of Grade 9 students met the provincial math standard , while Grade 3 students fared slightly better at 64%. Despite modest improvements compared to previous years, the results underscore a persistent gap in student performance. Education Minister Paul Calandra acknowledged that progress has been too slow, announcing the creation of a two-member advisory body to review Ontario’s approach to standardized testing and curriculum delivery . The review will examine whether current teaching strategies, resources, and assessment methods are effectively supporting student learning. The EQAO results also highlighted disparities among student groups and school boards ,...
Post a Comment
Read more

article

Labels

Kung Pao chicken

 

Kung Pao chicken, a classic Chinese takeout dish of stir-fried chicken, peanuts, and vegetables, is easy to make at home.

Here is the recipe for Kung Pao Chicken:

Ingredients

  • 1½ tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons corn starch
  • 1½ lb chicken tenderloins, cut into 1-in pieces
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
  • 1 tablespoon Asian/toasted sesame oil
  • 1½ tablespoons sugar
  • 1 tablespoon corn starch
  • ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
  • ¼ teaspoon ground ginger
  • ⅓ cup water
  • 2½ tablespoons vegetable oil
  • 1 large red bell pepper, diced
  • 2 stalks celery, halved lengthwise and thinly sliced
  • ¼ teaspoon salt
  • 3 cloves garlic, chopped
  • 5 scallions, white and green parts, thinly sliced
  • ⅓ cup whole roasted unsalted peanuts or cashews
Instructions

  1. 1. Marinate the chicken: In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.
  2. 2. Prepare the sauce: In another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved (it can stick to the bottom of the bowl so be sure to scrape it up).
  1. 3. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil and swirl to coat. Add the bell pepper, celery, and salt and cook, stirring frequently, until slightly softened and starting to brown, about 5 minutes. Transfer the vegetables to a large bowl and set aside.
  2. 4. Add an additional ½ tablespoon of oil to the pan and set over high heat. Add half of the chicken (it's important not to crowd the pan) and brown on one side, about 1½ minutes. Turn the chicken pieces and continue cooking for about 1½ minutes more, or until the chicken is just cooked through. Transfer the chicken to the bowl with the peppers and celery. Add another ½ tablespoon of oil to the pan. Add the remaining chicken and cook until golden on one side, about 1½ minutes. Turn the chicken pieces over and cook for 1 minute. Add ½ tablespoon more oil to the pan, along with the garlic and scallions, and cook, stirring with the chicken, for about 30 seconds more.
  3. 5. Add the reserved vegetables and reserved chicken to the pan, along with the sauce. Reduce the heat to low and cook until the chicken and vegetables are warmed through and the sauce is thickened, about 30 seconds. Stir in the nuts. Taste and adjust seasoning, if necessary, and serve. (Note: the sauce will thicken as it sits; thin it with a few tablespoons of water, if necessary.)
Labels:

Comments

Post a Comment