VEGETABLE STIR FRY

Ingredients

PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
CARROTS,FRESH,SLICED 3-3/4 lbs 3 qts 1-1/4 cup 4-5/8 lbs
CELERY,FRESH,SLICED 4-1/2 lbs 1 gal 1/4 qts 6-1/8 lbs
CABBAGE,GREEN,FRESH,CHOPPED 4-1/2 lbs 1 gal 3-1/4 qts 5-5/8 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 2-1/4 lbs 1 qts 2-7/8 cup 2-3/4 lbs
ONIONS,FRESH 1-1/2 lbs 1 qts 1/4 cup 1-2/3 lbs
MUSHROOMS,CANNED,DRAINED 11 oz 2 cup
ONIONS,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/4 cup 1-2/3 lbs
CHICKEN BROTH 3 cup
CORNSTARCH 7/8 oz 3 tbsp
WATER 3-1/8 oz 1/4 cup 2-1/3 tbsp
SOY SAUCE 1 oz 1 tbsp
OIL,SALAD 11-1/2 oz 1-1/2 cup

Method

1 Wash and trim vegetables. Set aside for use in Step 5.
2 Prepare chicken broth according to recipe. Add pepper. Set aside for use in Step 4.
3 Blend cornstarch with water and soy sauce to make a smooth paste.
4 Slowly add paste to broth stirring constantly. Simmer 2 minutes or until lightly thickened and clear, stirring constantly. Remove
from heat.
5 Saute vegetables salad oil as follows: Carrots, 3 minutes; add celery and green peppers, 2 minutes; add remaining vegetables, 4
minutes.
6 Pour sauce over vegetables 15 minutes before serving. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for
service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
55 cal 6 g 1 g 4 g 0 mg 108 mg 27 mg

Portion

1/2 Cup

Yield

100


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