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Vegetable Stir Fry Using Frozen Vegetables
Source: U.S. Department of Defence

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VEGETABLES No.Q 809 00
VEGETABLE STIR FRY USING FROZEN VEGETABLES
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
121 cal
19 g
3g
4g
0 mg
1069 mg
44 mg
Ingredient
Weight
Measure
Issue
VEGETABLE,STIR FRY,FROZEN
25 lbs
3 gal 3-5/8 qts
OIL,SALAD
12 oz
1-1/2 cup
SAUCE,TERIYAKI
2-1/4 lbs
1 qts
Method
1
Rinse frozen vegetables under running water for 2 minutes. Drain well.
2
Quickly cook vegetables in oil on griddle, stirring frequently with spatula.
3
Divide vegetables equally between steam table pans.
4
Divide and pour sauce over vegetables in each pan 15 minutes before serving.
5
CCP: Hold for service at 140 F. or higher.
Notes
1 For best results cook progressively in batches.



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Vegetable Stir Fry Using Frozen Vegetables

Yield: 100 Portion: 1/2 Cup
Calories: 121 cal
Carbohydrates: 19 g
Protein: 3g
Fat: 4g
Cholesterol: 0 mg
Sodium: 1069 mg
Calcium: 44 mg

Ingredient Weight Measure Issue
VEGETABLE,STIR FRY,FROZEN 25 lbs 3 gal 3-5/8 qts
OIL,SALAD 12 oz 1-1/2 cup
SAUCE,TERIYAKI 2-1/4 lbs 1 qts

Method:
1
Rinse frozen vegetables under running water for 2 minutes. Drain well.
2
Quickly cook vegetables in oil on griddle, stirring frequently with spatula.
3
Divide vegetables equally between steam table pans.
4
Divide and pour sauce over vegetables in each pan 15 minutes before serving.
5
CCP: Hold for service at 140 F. or higher.
Notes
1 For best results cook progressively in batches.

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_using_frozen_vegetables.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence