Vegetable Stir Fry (Fresh Vegetables, Vegetarian)

Q-025-00 Vegetables

Green
High
100 Portions
¾ cup (4-⅓ oz)
Griddle or Tilting Skillet, 12 x 20 x 2-½ - Inch Steam Table Pans (4), Steam-Jacketed Kettle
400°F
~20 min.

INGREDIENTS

ItemMeasureWeightApprox issue

SOY SAUCE, REDUCED SODIUM

1 qt

2 lb

WATER, COLD

7 cups

3-½ lb

HOISIN SAUCE

1-½ cup

12 oz

PEPPER, RED, CRUSHED

2 tbsp

⅓ oz

GINGER, GROUND

⅓ cup

1 oz

GARLIC, GRANULATED

4 tbsp

1-½ oz

CORNSTARCH

7 tbsp

2 oz

WATER, COLD

¾ cup

6 oz

OIL, SESAME

1-⅔ cup

9-⅓ oz

OIL, VEGETABLE, CANOLA

½ cup

4 oz

BROCCOLI, FRESH, FLORETS

2 gal

4 lb

8 lb 13 oz

CARROTS, FRESH, JULIENNED

1-¼ gal

4 lb

5 lb

ONIONS, YELLOW, SLICED ½-INCH

6 cups

2 lb 4 oz

2 lb 9 oz

CABBAGE, FRESH, STRIPS ½-INCH

7 qt

4 lb

5 lb

PEPPERS, GREEN, SWEET, FRESH, STRIPS, ½-INCH

3-½ qt

2 lb 12 oz

3 lb 7 oz

PEPPERS, RED, SWEET, FRESH, STRIPS, ½-INCH

3-½ qt

2 lb 12 oz

3 lb 7 oz

MUSHROOMS, STEMS & PIECES, CANNED, DRAINED

6 cups

2 lb

WATER CHESTNUTS, CANNED, DRAINED, HALVED

10 cups

2 lb

ONIONS, FRESH, GREEN, SLICED

4 cups

12 oz

13 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. Bring soy sauce, water, hoisin, red pepper, ginger and garlic to a boil in a steam-jacketed kettle or stock pot.
  3. Combine cornstarch and water until smooth.  Gradually add slurry to broth while stirring constantly.  Reduce heat; simmer for 5 minutes until thickened and clear, stir frequently.
  4. Remove from heat and whisk in sesame oil.  Reserve hot for use in Step 6.
  5. Recommend to batch prepare vegetables scaled to 25 portions:
    1. Pour 2 tbsp vegetable oil on a 400ºF (204ºC) griddle or tilting skillet
    2. Add 1 lb broccoli, 1 lb carrots, 6 oz onions cook for 3 minutes
    3. Add 1 lb cabbage, 11 oz green peppers and 11 oz red peppers, cook for an additional 5 minutes
    4. Add 8 oz mushrooms and 8 oz water chestnuts, cook for an additional 2 minutes.
    5. CCP: Internal temperature must reach 145ºF (63ºC) or higher for 15 seconds.  Transfer to serving pan.
  6. Pour about 3 cups of sauce over each pan and garnish with 3 oz (1 cup) green onions; mix lightly.
  7. Serve immediately or CP: hold for hot service at 135°F (57ºC) or higher.

RECIPE NOTES

  1. In Step 5, canned sliced mushrooms may be substituted for stems and pieces.
  2. In Step 5, 10 ounces (1 quart) trimmed, sliced, fresh mushrooms, per 25 portions, may be used, and are preferable if available. Eleven ounces AP fresh mushrooms will yield 10 ounces EP fresh mushrooms.
  3. In Step 4, sesame oil can be omitted if unavailable, but adds a lot to the flavor, so is preferable if possible to use it.
  4. Serving suggestion: Serve over regular or whole grain rice or noodles.
  5. * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar together.

NUTRITION FACTS

Calories91
Carbohydrates10 g
Sugars*4 g
Protein3 g
Fat5 g
Saturated Fat0.7 g
Cholesterol0 mg
Sodium491 mg
Calcium37 mg
Fiber2.2 g
Combat Capabilities Development Command-Soldier Center // U17-238