Chinese Style Vegetables
50 servings
Crediting:
¼ cup (No. 16 scoop) provides:
- ⅛ cup red/orange vegetable and ⅛ cup additional vegetable.
PrimeroEdge: SR109964
Ingredients
Chinese Style Vegetables
| 2 Tbsp Canola Oil |
| 3 qt + 2¼ cups (2 lb) Fresh broccoli crowns, cut into small pieces |
| 3 cups + 1 Tbsp (1 lb) Fresh yellow squash, diced |
| 1 qt + 2 cups (2 lb) Fresh red bell peppers, julienne slices |
| 1 qt + 2 cups 2 tsp (1 lb 4 oz) Fresh carrots, sliced |
| ½ cup Water |
| ½ cup Low-sodium soy sauce |
| 2 tsp Garlic powder |
| ½ tsp Ground black or white pepper |
| 1 Tbsp + 1 tsp Ginger, minced |
| 2 tsp Asian five spice powder |
Chinese Style Vegetables Directions
- Heat oil in a large stock pot.
- Add broccoli. Simmer uncovered over medium–high heat for 2–3 minutes.
- Add squash. Simmer uncovered over medium–high heat for 3–4 minutes.
- Fold in bell peppers. Simmer uncovered over medium–high heat for 2–3 minutes.
- Add carrots, water, soy sauce, garlic powder, pepper, ginger, and Asian spice. Simmer uncovered over medium–high heat for 2–3 minutes.
- Critical Control Point: Heat to 135 °F or higher.
- Pour 2 qt 2 cups (about 2 lb 15 oz) vegetable mixture into a steam table pan (12" x 20" x 2¹⁄2"). For 50 servings, use 2 pans.
- Critical Control Point: Hold for hot service at 135 °F or higher.
- Portion with No 16 scoop (¹⁄4 cup).
Notes
Source: USDA Standardized Recipes Project. Accessed from Child Nutrition Recipe Box: Healthy Recipes for Child Nutrition Professionals (Institute of Child Nutrition).
