Stir Fry Sauce - USDA Recipe for CACFP

Stir Fry Sauce - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Our Stir Fry Sauce features low-sodium soy sauce combined with fresh ginger, vegetable stock, scallions, sesame oil, lime juice and apple cider vinegar.

 

Sugar
4 oz
1/2 cup
8 oz
1 cup

1. In a medium stock pot, add sugar, sesame oil, soy sauce, ginger, garlic, pepper, stock, apple cider vinegar, lime juice, and onions. Heat uncovered over medium-high heat for 2-3 minutes until sauce comes to a simmer. Stir constantly.

Sesame Oil
2 Tbsp
1/4 cup
Low-sodium soy sauce
1/2 cup
1 cup
Fresh ginger, grated
2 Tbsp
1/4 cup
Fresh garlic, minced
1 Tbsp 1 1/2 tsp
2 1/4 oz
3 Tbsp
Ground black pepper
1 tsp
2 tsp
Vegetable stock
3 cups
1 qt 2 cups
Apple cider vinegar
1/2 cup
1 cup
Lime juice
1/8 cup
1/4 cup
*Fresh green onions, diced
2 oz
1 cup
4 oz
2 cups
Cornstarch
2 oz
1/3 cup 1 Tbsp 1 1/4 tsp
4 oz
2/3 cup 2 Tbsp 2 1/2 tsp

2. Add cornstarch and water to thicken sauce. Simmer uncovered over medium-high heat for 1 minute, stirring constantly.

Water
1 cup
2 cups

3. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

4. Pour 1 qt 1 ¾ cups (about 3 lb 1 ½ oz) stir fry sauce into a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

5. Critical Control Point: Hold for hot service at 140 °F or higher.

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

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
 
Cooking Process #2: Same Day Service
 
 
 
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