JAPANESE VEGETABLE STIR FRY

Ingredients

Ingredient Weight Measure Issue
CARROTS,FRESH,SLICED 7-3/4 lbs 1 gal 2-7/8 qts 9-1/2 lbs
ONIONS,FRESH,SLICED 2 lbs 1 qts 3-7/8 cup 2-1/4 lbs
SOY SAUCE 1-3/4 lbs 2-3/4 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED 11-3/4 oz 1-3/8 cup
VINEGAR,DISTILLED 1-3/4 oz 3-1/3 tbsp
JUICE,LEMON 1-1/8 oz 2 tbsp
SUGAR,BROWN,PACKED 3-7/8 oz 3/4 cup
ONIONS,FRESH,GRATED 1-7/8 oz 1/4 cup 1-2/3 tbsp 2-1/8 oz
GINGER,GROUND 1/2 oz 2-1/3 tbsp
GARLIC POWDER 1/8 oz 1/8 tsp
WATER 14-5/8 oz 1-3/4 cup
CORNSTARCH 7/8 oz 3 tbsp
OIL, CANOLA 7-2/3 oz 1 cup
BROCCOLI,FROZEN,CUT 16-1/2 lbs 3 gal
BEANS,GREEN,FROZEN,WHOLE 4-3/8 lbs 1 gal
ONIONS,FRESH,CHOPPED 1-3/4 lbs 1 qts 1 cup 2 lbs

Method

1 Wash and trim fresh vegetables.
2 Combine soy sauce, pineapple juice, vinegar, and lemon juice.
3 Add brown sugar, minced onions, ginger, and garlic to soy sauce mixture. Mix until well blended. Bring to a boil, reduce heat,
simmer 1 minute.
4 Blend cornstarch with water to make a smooth paste. Slowly add paste to soy sauce mixture stirring constantly, simmer 5 minutes
or until lightly thickened. Remove from heat.
5 Stir-fry vegetables in 50 portion batches in salad oil as follows: Carrots, 3 minutes; add green beans and onions, 2 minutes; add
broccoli, 2 minutes. Do not overcook.
6 Pour approximately 3-1/2 cups of sauce over each batch of vegetables and garnish with 1 quart of green onions.
7 CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
81 cal 13 g 4 g 2 g 0 mg 475 mg 63 mg

Portion

3/4 Cup

Yield

100


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