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

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VEGETABLES No.Q 025 00
VEGETABLE STIR FRY
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
55 cal
6g
1g
4g
0 mg
108 mg
27 mg
Ingredient
Weight
Measure
Issue
CARROTS,FRESH,SLICED
3-3/4 lbs
3 qts 1-1/4 cup
4-5/8 lbs
CELERY,FRESH,SLICED
4-1/2 lbs
1 gal 1/4 qts
6-1/8 lbs
CABBAGE,GREEN,FRESH,CHOPPED
4-1/2 lbs
1 gal 3-1/4 qts
5-5/8 lbs
2-1/4 lbs
1 qts 2-7/8 cup
2-3/4 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
ONIONS,FRESH
1-1/2 lbs
1 qts 1/4 cup
1-2/3 lbs
11 oz
2 cup
MUSHROOMS,CANNED,DRAINED
ONIONS,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/4 cup
1-2/3 lbs
CHICKEN BROTH
3 cup
<1/16th oz
1/8 tsp
PEPPER,BLACK,GROUND
CORNSTARCH
7/8 oz
3 tbsp
3-1/8 oz
1/4 cup 2-1/3 tbsp
WATER
SOY SAUCE
1 oz
1 tbsp
OIL,SALAD
11-1/2 oz
1-1/2 cup
Method
1
Wash and trim vegetables. Set aside for use in Step 5.
2
Prepare chicken broth according to recipe. Add pepper. Set aside for use in Step 4.
3
Blend cornstarch with water and soy sauce to make a smooth paste.
4
Slowly add paste to broth stirring constantly. Simmer 2 minutes or until lightly thickened and clear, stirring constantly. Remove
from heat.
5 Saute vegetables salad oil as follows: Carrots, 3 minutes; add celery and green peppers, 2 minutes; add remaining vegetables, 4
minutes.
6 Pour sauce over vegetables 15 minutes before serving. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for
service.



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Vegetable Stir Fry

Yield: 100 Portion: 1/2 Cup
Calories: 55 cal
Carbohydrates: 6g
Protein: 1g
Fat: 4g
Cholesterol: 0 mg
Sodium: 108 mg
Calcium: 27 mg

Ingredient Weight Measure Issue
CARROTS,FRESH,SLICED 3-3/4 lbs 3 qts 1-1/4 cup 4-5/8 lbs
CELERY,FRESH,SLICED 4-1/2 lbs 1 gal 1/4 qts 6-1/8 lbs
CABBAGE,GREEN,FRESH,CHOPPED 4-1/2 lbs 1 gal 3-1/4 qts 5-5/8 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 2-1/4 lbs 1 qts 2-7/8 cup 2-3/4 lbs
ONIONS,FRESH 1-1/2 lbs 1 qts 1/4 cup 1-2/3 lbs
MUSHROOMS,CANNED,DRAINED 11 oz 2 cup
ONIONS,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/4 cup 1-2/3 lbs
CHICKEN BROTH 3 cup
PEPPER,BLACK,GROUND <1/16th oz 1/8 tsp
CORNSTARCH 7/8 oz 3 tbsp
WATER 3-1/8 oz 1/4 cup 2-1/3 tbsp
SOY SAUCE 1 oz 1 tbsp
OIL,SALAD 11-1/2 oz 1-1/2 cup

Method:
1
Wash and trim vegetables. Set aside for use in Step 5.
2
Prepare chicken broth according to recipe. Add pepper. Set aside for use in Step 4.
3
Blend cornstarch with water and soy sauce to make a smooth paste.
4
Slowly add paste to broth stirring constantly. Simmer 2 minutes or until lightly thickened and clear, stirring constantly. Remove
from heat.
5 Saute vegetables salad oil as follows: Carrots, 3 minutes; add celery and green peppers, 2 minutes; add remaining vegetables, 4
minutes.
6 Pour sauce over vegetables 15 minutes before serving. CCP: Heat to 145 F. or higher for 15 seconds. 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/vegetable_stir_fry.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence