Veggie Stir-Fry With Ginger USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
The standout ingredient in this flavorful dish is ginger. Ginger is a very aromatic spice popular throughout China, particularly in Szechuan and Cantonese inspired recipes. Give your menu new life with this simple side dish.
¼ cup (No. 16 scoop) provides ¼ cup vegetable.
Team Nutrition CACFP Multicultural Recipe Project.
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Prep Time 5 minutes
Cook Time 11 minutes


  • In a small bowl, whisk together water, cornstarch, sugar, and salt until smooth. Set aside.
  • Heat oil on medium-high heat in a wok, tilting skillet, or skillet:
    For 25 servings, use 1 extra-large skillet.
    For 50 servings, use 2 extra-large skillets.
  • Add carrots, green beans, and broccoli to the hot skillet. Cook for 4 minutes. Stir frequently.
  • Add ginger, and cook 4–5 minutes or until vegetables are tender.
  • Add mixture from step 1, and cook for 2 minutes. Stir constantly. Cook until vegetables are coated with sauce.
    Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Serve ¼ cup (No. 16 scoop).
    Critical Control Point: Hold for hot service 140 °F or higher.


Nutrition Facts
Veggie Stir-Fry With Ginger USDA Recipe for Child Care Centers
Amount Per Serving 0 ¼ cup (No. 16 scoop)
Calories 23 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Sodium 104mg5%
Total Carbohydrate 3g1%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 1g2%
Calcium 16mg2%
Iron 0mg0%
*Marketing Guide
Yield / Volume
25 Servings:
2 lb 9¼ oz
1 qt 2¼ cups
50 Servings:
5 lb 2½ oz
3 qt ½ cup