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Japanese Vegetable Stir Fry
Source: U.S. Department of Defence

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VEGETABLES No.Q 073 00
JAPANESE VEGETABLE STIR FRY
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
81 cal
13 g
4g
2g
0 mg
475 mg
63 mg
Ingredient
Weight
Measure
Issue
CARROTS,FRESH,SLICED
7-3/4 lbs
1 gal 2-7/8 qts
9-1/2 lbs
ONIONS,FRESH,SLICED
2 lbs
1 qts 3-7/8 cup
2-1/4 lbs
SOY SAUCE
1-3/4 lbs
2-3/4 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED
11-3/4 oz
1-3/8 cup
VINEGAR,DISTILLED
1-3/4 oz
3-1/3 tbsp
JUICE,LEMON
1-1/8 oz
2 tbsp
SUGAR,BROWN,PACKED
3-7/8 oz
3/4 cup
ONIONS,FRESH,GRATED
1-7/8 oz
1/4 cup 1-2/3 tbsp
2-1/8 oz
1/2 oz
2-1/3 tbsp
GINGER,GROUND
GARLIC POWDER
1/8 oz
1/8 tsp
WATER
14-5/8 oz
1-3/4 cup
CORNSTARCH
7/8 oz
3 tbsp
OIL, CANOLA
7-2/3 oz
1 cup
16-1/2 lbs
3 gal
BROCCOLI,FROZEN,CUT
BEANS,GREEN,FROZEN,WHOLE
4-3/8 lbs
1 gal
1-3/4 lbs
1 qts 1 cup
2 lbs
ONIONS,FRESH,CHOPPED
Method
1 Wash and trim fresh vegetables.
2 Combine soy sauce, pineapple juice, vinegar, and lemon juice.
3 Add brown sugar, minced onions, ginger, and garlic to soy sauce mixture. Mix until well blended. Bring to a boil, reduce heat,
simmer 1 minute.
4 Blend cornstarch with water to make a smooth paste. Slowly add paste to soy sauce mixture stirring constantly, simmer 5 minutes
or until lightly thickened. Remove from heat.
5 Stir-fry vegetables in 50 portion batches in salad oil as follows: Carrots, 3 minutes; add green beans and onions, 2 minutes; add
broccoli, 2 minutes. Do not overcook.
6 Pour approximately 3-1/2 cups of sauce over each batch of vegetables and garnish with 1 quart of green onions.
7 CCP: Hold at 140 F. or higher for service.



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Japanese Vegetable Stir Fry

Yield: 100 Portion: 3/4 Cup
Calories: 81 cal
Carbohydrates: 13 g
Protein: 4g
Fat: 2g
Cholesterol: 0 mg
Sodium: 475 mg
Calcium: 63 mg

Ingredient Weight Measure Issue
CARROTS,FRESH,SLICED 7-3/4 lbs 1 gal 2-7/8 qts 9-1/2 lbs
ONIONS,FRESH,SLICED 2 lbs 1 qts 3-7/8 cup 2-1/4 lbs
SOY SAUCE 1-3/4 lbs 2-3/4 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED 11-3/4 oz 1-3/8 cup
VINEGAR,DISTILLED 1-3/4 oz 3-1/3 tbsp
JUICE,LEMON 1-1/8 oz 2 tbsp
SUGAR,BROWN,PACKED 3-7/8 oz 3/4 cup
ONIONS,FRESH,GRATED 1-7/8 oz 1/4 cup 1-2/3 tbsp 2-1/8 oz
GINGER,GROUND 1/2 oz 2-1/3 tbsp
GARLIC POWDER 1/8 oz 1/8 tsp
WATER 14-5/8 oz 1-3/4 cup
CORNSTARCH 7/8 oz 3 tbsp
OIL, CANOLA 7-2/3 oz 1 cup
BROCCOLI,FROZEN,CUT 16-1/2 lbs 3 gal
BEANS,GREEN,FROZEN,WHOLE 4-3/8 lbs 1 gal
ONIONS,FRESH,CHOPPED 1-3/4 lbs 1 qts 1 cup 2 lbs

Method:
1 Wash and trim fresh vegetables.
2 Combine soy sauce, pineapple juice, vinegar, and lemon juice.
3 Add brown sugar, minced onions, ginger, and garlic to soy sauce mixture. Mix until well blended. Bring to a boil, reduce heat,
simmer 1 minute.
4 Blend cornstarch with water to make a smooth paste. Slowly add paste to soy sauce mixture stirring constantly, simmer 5 minutes
or until lightly thickened. Remove from heat.
5 Stir-fry vegetables in 50 portion batches in salad oil as follows: Carrots, 3 minutes; add green beans and onions, 2 minutes; add
broccoli, 2 minutes. Do not overcook.
6 Pour approximately 3-1/2 cups of sauce over each batch of vegetables and garnish with 1 quart of green onions.
7 CCP: Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/japanese_vegetable_stir_fry.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence