Vegetable Stir-Fry

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From the course by Stanford University
Child Nutrition and Cooking
4108 ratings
Stanford University

Child Nutrition and Cooking

4108 ratings
From the lesson
Why Home Cooking Matters
A childhood obesity epidemic is facing the USA and many developed nations. Why are so many foods processed, and what can we do to protect our families? We also explore the six basic ingredients every cook should have on hand!

Meet the Instructors

  • Maya Adam, MD
    Maya Adam, MD
    Lecturer
    Stanford School of Medicine
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