JBC would like to advise you all that we have a  new staff member joining us at the Alexandria Office. You will all be meeting Belinda as we progress but just to give you some back ground knowledge we have asked her a few questions:

Belinda will be the Package Coordinator working with Nathan Hider our Package Manager.

Meet Belinda Guerreiro

D.O.B: 28/2

Favourite food: Chocolate

Interests: Reading

Fun Facts:

1. Enjoy planning birthday and wedding events
2. Favourite colour is blue
3. Have a cat named after a soccer player.

I know you all will make her feel very valued and welcome.

Hi team,

This month we have included a photo of Tutie! Dressed impeccably as she visits the Alexandria office between shifts.

We appreciate the pride Tutie has taken in her appearance and her dedication to attending our training – consistently up skilling and presenting herself as a very valuable asset to our team.

Tutie is featured holding her Dementia Training Certificate – if you have not received yours please visit the Alexandria Office.

Ingredients:

1 tablespoon peanut oil

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 teaspoon sesame oil

500g chicken mince

3 shallots, thinly sliced

1 teaspoon finely grated ginger

2 cloves garlic, crushed

4 medium button mushrooms, finely chopped

220g can bamboo shoots, drained, finely chopped

220g can water chestnuts, drained, finely chopped

1/2 cup (30g) fried noodles

10 small iceberg lettuce leaves, washed, dried, trimmed

1 tablespoon sesame seeds

2 tablespoons crushed peanuts

Steps:

1. Combine sesame oil, soy and oyster sauce in small jug or bowl.
2. Heat a wok over high heat until hot. Add peanut oil, then chicken. Stir-fry for 3-4 minutes, breaking up mince, until the mince is just cooked through.
3. Reserve 1/3 of the shallots for garnish. Add remaining shallots, ginger, garlic, mushrooms, shoots and chestnuts to mince. Stir-fry for 2 minutes.
4. Add combined sesame oil sauce, stirring until heated through and sauce thickens slightly. Stir through noodles.
5. Divide mince mixture evenly among lettuce cups. Top with sesame seeds, nuts and reserved shallots