Source: U.S. Department of Defence
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Sesame Glazed Green Beans
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 072 00
SESAME GLAZED GREEN BEANS
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
90 cal
14 g
4g
3g
0 mg
412 mg
62 mg
Ingredient
Weight
Measure
Issue
SESAME SEEDS
1-1/8 lbs
3-1/2 cup
JUICE,APPLE,CANNED
1-7/8 lbs
3-1/2 cup
SOY SAUCE
1-5/8 lbs
2-1/2 cup
SUGAR,BROWN,PACKED
5-1/8 oz
1 cup
GARLIC POWDER
7-1/8 oz
1-1/2 cup
CORNSTARCH
1-1/8 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
GINGER,GROUND
1/2 oz
2-1/3 tbsp
WATER
18-3/4 lbs
2 gal 1 qts
BEANS,GREEN,FROZEN,WHOLE
25-1/8 lbs
5 gal 3 qts
Method
1 Place sesame seeds on sheet pan in single layer. Using a convection oven, bake in 350 F. for 10 minutes on low fan, open vent.
Transfer immediately to another sheet pan to cool.
2 Combine apple juice, soy sauce, brown sugar, garlic powder, cornstarch, ginger and pepper in steam-jacketed kettle or stock pot.
Stir well to dissolve cornstarch. Bring to a boil; reduce heat; simmer 5 minutes or until thick and clear.
3 Bring water to a boil in steam-jacketed kettle or stock pot. Add beans. Stir well. Return to a boil. Cook 3 to 4 minutes or until
almost tender, stirring occasionally. Drain well.
4 Add sauce to beans; stir-cook 2 to 3 minutes to evenly coat and thoroughly heat the beans. Do not over cook.
5 Remove to serving pans. Sprinkle 3-1/2 ounces or 3/4 cup sesame seeds over each 25 portions of beans. Toss to distribute sesame
seeds. CCP: Hold at 140 F. or higher for service.
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https://theodora.com/recipies/vegetables/sesame_glazed_green_beans.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 90 cal |
| Carbohydrates: | 14 g |
| Protein: | 4g |
| Fat: | 3g |
| Cholesterol: | 0 mg |
| Sodium: | 412 mg |
| Calcium: | 62 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SESAME SEEDS | 1-1/8 lbs | 3-1/2 cup | |
| JUICE,APPLE,CANNED | 1-7/8 lbs | 3-1/2 cup | |
| SOY SAUCE | 1-5/8 lbs | 2-1/2 cup | |
| SUGAR,BROWN,PACKED | 5-1/8 oz | 1 cup | |
| GARLIC POWDER | 7-1/8 oz | 1-1/2 cup | |
| CORNSTARCH | 1-1/8 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/2 oz | 2 tbsp | |
| GINGER,GROUND | 1/2 oz | 2-1/3 tbsp | |
| WATER | 18-3/4 lbs | 2 gal 1 qts | |
| BEANS,GREEN,FROZEN,WHOLE | 25-1/8 lbs | 5 gal 3 qts |
| Method: | |
|
1 Place sesame seeds on sheet pan in single layer. Using a convection oven, bake in 350 F. for 10 minutes on low fan, open vent. Transfer immediately to another sheet pan to cool. 2 Combine apple juice, soy sauce, brown sugar, garlic powder, cornstarch, ginger and pepper in steam-jacketed kettle or stock pot. Stir well to dissolve cornstarch. Bring to a boil; reduce heat; simmer 5 minutes or until thick and clear. 3 Bring water to a boil in steam-jacketed kettle or stock pot. Add beans. Stir well. Return to a boil. Cook 3 to 4 minutes or until almost tender, stirring occasionally. Drain well. 4 Add sauce to beans; stir-cook 2 to 3 minutes to evenly coat and thoroughly heat the beans. Do not over cook. 5 Remove to serving pans. Sprinkle 3-1/2 ounces or 3/4 cup sesame seeds over each 25 portions of beans. Toss to distribute sesame seeds. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence