VEGETABLE STIR FRY USING FROZEN VEGETABLES

Ingredients

Ingredient Weight Measure Issue
VEGETABLE,STIR FRY,FROZEN 25 lbs 3 gal 3-5/8 qts
OIL,SALAD 12 oz 1-1/2 cup
SAUCE,TERIYAKI 2-1/4 lbs 1 qts

Method

1 Rinse frozen vegetables under running water for 2 minutes. Drain well.
2 Quickly cook vegetables in oil on griddle, stirring frequently with spatula.
3 Divide vegetables equally between steam table pans.
4 Divide and pour sauce over vegetables in each pan 15 minutes before serving.
5 CCP: Hold for service at 140 F. or higher.
Notes
1 For best results cook progressively in batches.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
121 cal 19 g 3 g 4 g 0 mg 1069 mg 44 mg

Portion

1/2 Cup

Yield

100


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