Source: U.S. Department of Defence
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Oriental Stir-Fry Cabbage
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 015 00
ORIENTAL STIR-FRY CABBAGE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
56 cal
12 g
3g
0g
0 mg
384 mg
61 mg
Ingredient
Weight
Measure
Issue
SOY SAUCE
1-3/8 lbs
2-1/4 cup
SUGAR,BROWN,PACKED
5-1/8 oz
1 cup
GARLIC POWDER
1-3/4 oz
1/4 cup 2-1/3 tbsp
GINGER,GROUND
3/4 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
3/8 oz
1 tbsp
1-1/8 lbs
2-1/4 cup
WATER
CORNSTARCH
7/8 oz
3 tbsp
CABBAGE,GREEN,FRESH,SHREDDED
24 lbs
9 gal 2-7/8 qts
30 lbs
5 lbs
1 gal 2-1/8 qts
6-1/8 lbs
PEPPERS,RED,FRESH,SLICED
ONIONS,FRESH,SLICED
5 lbs
1 gal 7/8 qts
5-1/2 lbs
1 oz
2 tbsp
COOKING SPRAY,NONSTICK
Method
1 Combine soy sauce, brown sugar, garlic powder, ginger and pepper; mix thoroughly. Bring to a boil; reduce heat to simmer.
2 Blend cornstarch with water until dissolved; add to soy sauce mixture stirring constantly; simmer 2 minutes or until lightly
thickened and clear. Remove from heat.
3 Preheat tilt-fry pan. Spray lightly with non-stick spray. Stir and cook vegetables in 25 portion batches as follows: Cabbage and
onions, 5 minutes; add red peppers for 1 minute. Do not overcook!
4 Remove to serving pans. Pour 1-1/4 cups sauce over each 25 portion batch of cabbage. Mix thoroughly to distribute the sauce.
CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/vegetables/oriental_stirfry_cabbage.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 56 cal |
| Carbohydrates: | 12 g |
| Protein: | 3g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 384 mg |
| Calcium: | 61 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SOY SAUCE | 1-3/8 lbs | 2-1/4 cup | |
| SUGAR,BROWN,PACKED | 5-1/8 oz | 1 cup | |
| GARLIC POWDER | 1-3/4 oz | 1/4 cup 2-1/3 tbsp | |
| GINGER,GROUND | 3/4 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| WATER | 1-1/8 lbs | 2-1/4 cup | |
| CORNSTARCH | 7/8 oz | 3 tbsp | |
| CABBAGE,GREEN,FRESH,SHREDDED | 24 lbs | 9 gal 2-7/8 qts | 30 lbs |
| PEPPERS,RED,FRESH,SLICED | 5 lbs | 1 gal 2-1/8 qts | 6-1/8 lbs |
| ONIONS,FRESH,SLICED | 5 lbs | 1 gal 7/8 qts | 5-1/2 lbs |
| COOKING SPRAY,NONSTICK | 1 oz | 2 tbsp |
| Method: | |
|
1 Combine soy sauce, brown sugar, garlic powder, ginger and pepper; mix thoroughly. Bring to a boil; reduce heat to simmer. 2 Blend cornstarch with water until dissolved; add to soy sauce mixture stirring constantly; simmer 2 minutes or until lightly thickened and clear. Remove from heat. 3 Preheat tilt-fry pan. Spray lightly with non-stick spray. Stir and cook vegetables in 25 portion batches as follows: Cabbage and onions, 5 minutes; add red peppers for 1 minute. Do not overcook! 4 Remove to serving pans. Pour 1-1/4 cups sauce over each 25 portion batch of cabbage. Mix thoroughly to distribute the sauce. CCP: Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence