Chinese Style Vegetables - USDA Recipe for Schools

Chinese Style Vegetables - USDA Recipe for Schools
Rating: 
Makes: 50 or 100 Servings

Description

Chinese Style Vegetables – A variety of fresh vegetables combined with soy sauce and ginger.

 

Canola oil
2 Tbsp
1/4 cup

1. Heat oil in a large stock pot.

*Fresh broccoli crowns, cut into small pieces
2 lb
3 qt 2 1/4 cups
4 lb
1 gal 3 qt 1/2 cup

2. Add broccoli. Simmer uncovered over medium-high heat for 2-3 minutes.

*Fresh yellow squash, diced
1 lb
3 cups 1 Tbsp
2 lb
1 qt 2 cups 2 Tbsp

3. Add squash. Simmer uncovered over medium-high heat for 3-4 minutes.

*Fresh red bell peppers, julienne slices
2 lb
1 qt 2 cups
4 lb
3 qt

4. Fold in bell peppers. Simmer uncovered over medium-high heat for 2-3 minutes.

*Fresh carrots, sliced
1 lb 4 oz
1 qt 2 cups 2 tsp
2 lb 8 oz
3 qt 1 Tbsp 1 tsp

5. Add carrots, water, soy sauce, garlic powder, pepper, ginger, and Asian spice. Simmer uncovered over medium-high heat for 2-3 minutes.

Water
1/2 cup
1 cup
Low-sodium soy sauce
1/2 cup
1 cup
Garlic powder
2 tsp
1 Tbsp 1 tsp
Ground black or white pepper
1/2 tsp
1 tsp
Ginger, minced
1 Tbsp 1 tsp
2 Tbsp 2 tsp
Asian five spice powder
2 tsp
1 Tbsp 1 tsp

6. Critical Control Point: Heat to 135 °F or higher.

7. Pour 2 qt 2 cups (about 2 lb 15 oz) vegetable mixture into a steam table pan (12" x 20" x 2 1/2"). For 50 servings, use 2 pans. For 100 servings, use 4 pans.

8. Critical Control Point: Hold for hot service at 135 °F or higher.

9. Portion with No. 16 scoop (1/4 cup).

*See Notes Section for a replacement list of vegetables to use in case the vegetables mentioned above are out of season.

Serving

See Notes

Notes

*See Marketing Guide for puchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service

Seasonal Vegetable Replacement Options: Cauliflower, Celery, Onions, Cabbage, Green Beans, Green Peas, Zucchini, Snow Peas, Pimientos, and Water Chestnuts

Serving

NSLP/SBP Crediting Information: 1/4 cup (No. 16 scoop) provides 1/8 cup red/orange vegetable and 1/4 cup additional vegetable.

CACFP Crediting Information: 1/4 cup (No. 16 scoop) provides 3/8 cup vegetable.

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