ORIENTAL STIR-FRY CABBAGE

Ingredients

Ingredient Weight Measure Issue
SOY SAUCE 1-3/8 lbs 2-1/4 cup
SUGAR,BROWN,PACKED 5-1/8 oz 1 cup
GARLIC POWDER 1-3/4 oz 1/4 cup 2-1/3 tbsp
GINGER,GROUND 3/4 oz 1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND 3/8 oz 1 tbsp
WATER 1-1/8 lbs 2-1/4 cup
CORNSTARCH 7/8 oz 3 tbsp
CABBAGE,GREEN,FRESH,SHREDDED 24 lbs 9 gal 2-7/8 qts 30 lbs
PEPPERS,RED,FRESH,SLICED 5 lbs 1 gal 2-1/8 qts 6-1/8 lbs
ONIONS,FRESH,SLICED 5 lbs 1 gal 7/8 qts 5-1/2 lbs
COOKING SPRAY,NONSTICK 1 oz 2 tbsp

Method

1 Combine soy sauce, brown sugar, garlic powder, ginger and pepper; mix thoroughly. Bring to a boil; reduce heat to simmer.
2 Blend cornstarch with water until dissolved; add to soy sauce mixture stirring constantly; simmer 2 minutes or until lightly
thickened and clear. Remove from heat.
3 Preheat tilt-fry pan. Spray lightly with non-stick spray. Stir and cook vegetables in 25 portion batches as follows: Cabbage and
onions, 5 minutes; add red peppers for 1 minute. Do not overcook!
4 Remove to serving pans. Pour 1-1/4 cups sauce over each 25 portion batch of cabbage. Mix thoroughly to distribute the sauce.
CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
56 cal 12 g 3 g 0 g 0 mg 384 mg 61 mg

Portion

3/4 Cup

Yield

100


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