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.
CACFP CREDITING INFORMATION
¼ cup (No. 16 scoop) provides ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 5 minutes
Cook Time 11 minutes

Instructions
 

  • 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 INFORMATION

Veggie Stir-Fry With Ginger USDA Recipe for Child Care Centers
Amount Per Serving
 
0 ¼ cup (No. 16 scoop)
Calories
23
Total Fat
 
1
g
2
%
Saturated Fat
 
0
g
0
%
Sodium
 
104
mg
5
%
Total Carbohydrate
 
3
g
1
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
1
g
1
%
Protein
 
1
g
2
%
Calcium
 
16
mg
2
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide
Yield / Volume
25 Servings:
2 lb 9¼ oz
1 qt 2¼ cups
50 Servings:
5 lb 2½ oz
3 qt ½ cup