Stir Fry Vegetables

Name: Stir Fry Vegetables
Ingredients: 2 quarts + 3 1/8 cups Onions (raw, sliced); 4 ¾ cups + 1 Tbsp Carrots (raw, sliced); 1/3 cup + ¾ tsp Vegetable oil (canola); 4 ¾ quarts + 1 cup Broccoli (raw, florets); 2 quarts + 3 1/8 cups Peppers (sweet, bell, red, raw, sliced); 1/3 cup + ¾ tsp Soy sauce (reduced sodium); 1/8 cup + ¼ tsp Garlic powder; ½ Tbsp + ¾ tsp Ginger (dried, ground); 3 ½ Tbsp Sesame seeds (toasted, unsalted (optional) - see note)

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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

1/2 cup

Yield: 50

Ingredients

2 quarts + 3 1/8 cups Onions, raw, sliced
4 ¾ cups + 1 Tbsp Carrots, raw, sliced
1/3 cup + ¾ tsp Vegetable oil, canola
4 ¾ quarts + 1 cup Broccoli, raw, florets
2 quarts + 3 1/8 cups Peppers, sweet, bell, red, raw, sliced
1/3 cup + ¾ tsp Soy sauce, reduced sodium
1/8 cup + ¼ tsp Garlic powder
½ Tbsp + ¾ tsp Ginger, dried, ground
3 ½ Tbsp Sesame seeds, toasted, unsalted (optional) – see note

Instructions:

Heat oil in a large tilt skillet on medium-high heat.
Add onions and carrots and stir fry for 5 minutes.
Add remaining vegetables and stir-fry for 10 minutes or until vegetables are tender-crisp.
Add soy sauce, garlic powder, ginger, and stir to blend.
Sprinkle with sesame seeds (if using).
Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 54.72kcalCarbohydrates: 8.25gProtein: 2.03gFat: 2.14gSaturated Fat: 0.23gTrans Fat: 0.01gCholesterol: 0mgSodium: 139.09mgFiber: 2.41gSugar: 3.28g

Meal Component Information:

Vegetable – 0.5 cup

Note:

Choose USDA foods whenever available to save on cost. Note yield, crediting, and nutritionals may change if substituted.

Sesame seeds can be eliminated if there is a concern of an allergy.