Chinese Style Vegetables

50 servings

Crediting:

¼ cup (No. 16 scoop) provides:

  • ⅛ cup red/orange vegetable and ⅛ cup additional vegetable.

PrimeroEdge: SR109964

Category: Peppers

Ingredients

Chinese Style Vegetables

2 Tbsp  Canola Oil
3 qt + 2¼ cups (2 lb)  Fresh broccoli crowns, cut into small pieces
3 cups + 1 Tbsp (1 lb)  Fresh yellow squash, diced
1 qt + 2 cups (2 lb)  Fresh red bell peppers, julienne slices
1 qt + 2 cups 2 tsp (1 lb 4 oz)  Fresh carrots, sliced
½ cup  Water
½ cup  Low-sodium soy sauce
2 tsp  Garlic powder
½ tsp  Ground black or white pepper
1 Tbsp + 1 tsp  Ginger, minced
2 tsp  Asian five spice powder

Chinese Style Vegetables Directions

  1. Heat oil in a large stock pot.
  2. Add broccoli. Simmer uncovered over medium–high heat for 2–3 minutes.
  3. Add squash. Simmer uncovered over medium–high heat for 3–4 minutes.
  4. Fold in bell peppers. Simmer uncovered over medium–high heat for 2–3 minutes.
  5. Add carrots, water, soy sauce, garlic powder, pepper, ginger, and Asian spice. Simmer uncovered over medium–high heat for 2–3 minutes.
  6. Critical Control Point: Heat to 135 °F or higher.
  7. Pour 2 qt 2 cups (about 2 lb 15 oz) vegetable mixture into a steam table pan (12" x 20" x 2¹⁄2"). For 50 servings, use 2 pans.
  8. Critical Control Point: Hold for hot service at 135 °F or higher.
  9. Portion with No 16 scoop (¹⁄4 cup).

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