Osteoporosis Canada


Original Air Date : November 11, 2020

In this free live cooking class with Emily Richards, Professional Home Economist demonstrates how to make the featured recipe – General Tao Pork and Noodles – a meal with 34g of protein and 150 mg of calcium per serving.

With a slight kick of heat this gluten free stir fry of rice noodles and pork is flavourful and full of colour with the addition of vegetables. Making your own stir fry sauce helps to control the flavour and heat. Omit the sriracha sauce for a milder version.


Emily Richards

Emily Richards

Professional Home Economist
Emily Richards is a professional home economist, freelance food writer, chef and cookbook author who also enjoys culinary instruction for home cooks who want to learn more and have fun in the kitchen. She is the author and co-author of 9 cookbooks which include topics from Italian cuisine, weeknight dinners, glycemic index diets and comfort foods. Emily writes and develops recipes for cookbooks, print and online publications and websites that include everyday cooking and healthy eating.


Tracie Napoli

Tracie Napoli

Director, Marketing and Communications, Osteoporosis Canada


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