Chinese-Style Vegetables USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
These Chinese-Style Vegetables have a variety of fresh vegetables combined with soy sauce and ginger.
NSLP/SBP CREDITING INFORMATION
¹⁄4 cup (No. 16 scoop) provides ¹⁄8 cup red/orange vegetable and ¹⁄8 cup additional vegetable.
3 from 3 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Chinese-Style-Vegetables.pdf

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Ingredients
 

50 Servings

    Weight

    • - - Canola Oil
    • 2 lb *Fresh broccoli crowns, cut into small pieces
    • 1 lb *Fresh yellow squash, diced
    • 2 lb *Fresh red bell peppers, julienne slices
    • 1 lb 4 oz *Fresh carrots, sliced
    • - - Water
    • - - Low-sodium soy sauce
    • - - Garlic powder
    • - - Ground black or white pepper
    • - - Ginger, minced
    • - - Asian five spice powder

    Measure

    • 2 Tbsp Canola Oil
    • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
    • 3 cups 1 Tbsp *Fresh yellow squash, diced
    • 1 qt 2 cups *Fresh red bell peppers, julienne slices
    • 1 qt 2 cups 2 tsp *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

    100 Servings

      Weight

      • - - Canola Oil
      • 4 lb *Fresh broccoli crowns, cut into small pieces
      • 2 lb *Fresh yellow squash, diced
      • 4 lb *Fresh red bell peppers, julienne slices
      • 2 lb 8 oz *Fresh carrots, sliced
      • - - Water
      • - - Low-sodium soy sauce
      • - - Garlic powder
      • - - Ground black or white pepper
      • - - Ginger, minced
      • - - Asian five spice powder

      Measure

      • ¼ cup Canola Oil
      • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
      • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
      • 3 qt *Fresh red bell peppers, julienne slices
      • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
      • 1 cup Water
      • 1 cup Low-sodium soy sauce
      • 1 Tbsp 1 tsp Garlic powder
      • 1 tsp Ground black or white pepper
      • 2 Tbsp 2 tsp Ginger, minced
      • 1 Tbsp 1 tsp Asian five spice powder

      Quantity
       

      50 Servings

        Weight

        • - - Canola Oil
        • 2 lb *Fresh broccoli crowns, cut into small pieces
        • 1 lb *Fresh yellow squash, diced
        • 2 lb *Fresh red bell peppers, julienne slices
        • 1 lb 4 oz *Fresh carrots, sliced
        • - - Water
        • - - Low-sodium soy sauce
        • - - Garlic powder
        • - - Ground black or white pepper
        • - - Ginger, minced
        • - - Asian five spice powder

        Measure

        • 2 Tbsp Canola Oil
        • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
        • 3 cups 1 Tbsp *Fresh yellow squash, diced
        • 1 qt 2 cups *Fresh red bell peppers, julienne slices
        • 1 qt 2 cups 2 tsp *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

        100 Servings

          Weight

          • - - Canola Oil
          • 4 lb *Fresh broccoli crowns, cut into small pieces
          • 2 lb *Fresh yellow squash, diced
          • 4 lb *Fresh red bell peppers, julienne slices
          • 2 lb 8 oz *Fresh carrots, sliced
          • - - Water
          • - - Low-sodium soy sauce
          • - - Garlic powder
          • - - Ground black or white pepper
          • - - Ginger, minced
          • - - Asian five spice powder

          Measure

          • ¼ cup Canola Oil
          • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
          • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
          • 3 qt *Fresh red bell peppers, julienne slices
          • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
          • 1 cup Water
          • 1 cup Low-sodium soy sauce
          • 1 Tbsp 1 tsp Garlic powder
          • 1 tsp Ground black or white pepper
          • 2 Tbsp 2 tsp Ginger, minced
          • 1 Tbsp 1 tsp Asian five spice powder

          Ingredients
           

          50 Servings

            Weight

            • - - Canola Oil
            • 2 lb *Fresh broccoli crowns, cut into small pieces
            • 1 lb *Fresh yellow squash, diced
            • 2 lb *Fresh red bell peppers, julienne slices
            • 1 lb 4 oz *Fresh carrots, sliced
            • - - Water
            • - - Low-sodium soy sauce
            • - - Garlic powder
            • - - Ground black or white pepper
            • - - Ginger, minced
            • - - Asian five spice powder

            Measure

            • 2 Tbsp Canola Oil
            • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
            • 3 cups 1 Tbsp *Fresh yellow squash, diced
            • 1 qt 2 cups *Fresh red bell peppers, julienne slices
            • 1 qt 2 cups 2 tsp *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

            100 Servings

              Weight

              • - - Canola Oil
              • 4 lb *Fresh broccoli crowns, cut into small pieces
              • 2 lb *Fresh yellow squash, diced
              • 4 lb *Fresh red bell peppers, julienne slices
              • 2 lb 8 oz *Fresh carrots, sliced
              • - - Water
              • - - Low-sodium soy sauce
              • - - Garlic powder
              • - - Ground black or white pepper
              • - - Ginger, minced
              • - - Asian five spice powder

              Measure

              • ¼ cup Canola Oil
              • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
              • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
              • 3 qt *Fresh red bell peppers, julienne slices
              • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
              • 1 cup Water
              • 1 cup Low-sodium soy sauce
              • 1 Tbsp 1 tsp Garlic powder
              • 1 tsp Ground black or white pepper
              • 2 Tbsp 2 tsp Ginger, minced
              • 1 Tbsp 1 tsp Asian five spice powder

              Quantity
               

              50 Servings

                Weight

                • - - Canola Oil
                • 2 lb *Fresh broccoli crowns, cut into small pieces
                • 1 lb *Fresh yellow squash, diced
                • 2 lb *Fresh red bell peppers, julienne slices
                • 1 lb 4 oz *Fresh carrots, sliced
                • - - Water
                • - - Low-sodium soy sauce
                • - - Garlic powder
                • - - Ground black or white pepper
                • - - Ginger, minced
                • - - Asian five spice powder

                Measure

                • 2 Tbsp Canola Oil
                • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
                • 3 cups 1 Tbsp *Fresh yellow squash, diced
                • 1 qt 2 cups *Fresh red bell peppers, julienne slices
                • 1 qt 2 cups 2 tsp *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

                100 Servings

                  Weight

                  • - - Canola Oil
                  • 4 lb *Fresh broccoli crowns, cut into small pieces
                  • 2 lb *Fresh yellow squash, diced
                  • 4 lb *Fresh red bell peppers, julienne slices
                  • 2 lb 8 oz *Fresh carrots, sliced
                  • - - Water
                  • - - Low-sodium soy sauce
                  • - - Garlic powder
                  • - - Ground black or white pepper
                  • - - Ginger, minced
                  • - - Asian five spice powder

                  Measure

                  • ¼ cup Canola Oil
                  • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
                  • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
                  • 3 qt *Fresh red bell peppers, julienne slices
                  • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
                  • 1 cup Water
                  • 1 cup Low-sodium soy sauce
                  • 1 Tbsp 1 tsp Garlic powder
                  • 1 tsp Ground black or white pepper
                  • 2 Tbsp 2 tsp Ginger, minced
                  • 1 Tbsp 1 tsp Asian five spice powder
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Canola Oil
                    • 2 lb *Fresh broccoli crowns, cut into small pieces
                    • 1 lb *Fresh yellow squash, diced
                    • 2 lb *Fresh red bell peppers, julienne slices
                    • 1 lb 4 oz *Fresh carrots, sliced
                    • - - Water
                    • - - Low-sodium soy sauce
                    • - - Garlic powder
                    • - - Ground black or white pepper
                    • - - Ginger, minced
                    • - - Asian five spice powder

                    Measure

                    • 2 Tbsp Canola Oil
                    • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
                    • 3 cups 1 Tbsp *Fresh yellow squash, diced
                    • 1 qt 2 cups *Fresh red bell peppers, julienne slices
                    • 1 qt 2 cups 2 tsp *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

                    100 Servings

                      Weight

                      • - - Canola Oil
                      • 4 lb *Fresh broccoli crowns, cut into small pieces
                      • 2 lb *Fresh yellow squash, diced
                      • 4 lb *Fresh red bell peppers, julienne slices
                      • 2 lb 8 oz *Fresh carrots, sliced
                      • - - Water
                      • - - Low-sodium soy sauce
                      • - - Garlic powder
                      • - - Ground black or white pepper
                      • - - Ginger, minced
                      • - - Asian five spice powder

                      Measure

                      • ¼ cup Canola Oil
                      • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
                      • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
                      • 3 qt *Fresh red bell peppers, julienne slices
                      • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
                      • 1 cup Water
                      • 1 cup Low-sodium soy sauce
                      • 1 Tbsp 1 tsp Garlic powder
                      • 1 tsp Ground black or white pepper
                      • 2 Tbsp 2 tsp Ginger, minced
                      • 1 Tbsp 1 tsp Asian five spice powder

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Canola Oil
                        • 2 lb *Fresh broccoli crowns, cut into small pieces
                        • 1 lb *Fresh yellow squash, diced
                        • 2 lb *Fresh red bell peppers, julienne slices
                        • 1 lb 4 oz *Fresh carrots, sliced
                        • - - Water
                        • - - Low-sodium soy sauce
                        • - - Garlic powder
                        • - - Ground black or white pepper
                        • - - Ginger, minced
                        • - - Asian five spice powder

                        Measure

                        • 2 Tbsp Canola Oil
                        • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
                        • 3 cups 1 Tbsp *Fresh yellow squash, diced
                        • 1 qt 2 cups *Fresh red bell peppers, julienne slices
                        • 1 qt 2 cups 2 tsp *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

                        100 Servings

                          Weight

                          • - - Canola Oil
                          • 4 lb *Fresh broccoli crowns, cut into small pieces
                          • 2 lb *Fresh yellow squash, diced
                          • 4 lb *Fresh red bell peppers, julienne slices
                          • 2 lb 8 oz *Fresh carrots, sliced
                          • - - Water
                          • - - Low-sodium soy sauce
                          • - - Garlic powder
                          • - - Ground black or white pepper
                          • - - Ginger, minced
                          • - - Asian five spice powder

                          Measure

                          • ¼ cup Canola Oil
                          • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
                          • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
                          • 3 qt *Fresh red bell peppers, julienne slices
                          • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
                          • 1 cup Water
                          • 1 cup Low-sodium soy sauce
                          • 1 Tbsp 1 tsp Garlic powder
                          • 1 tsp Ground black or white pepper
                          • 2 Tbsp 2 tsp Ginger, minced
                          • 1 Tbsp 1 tsp Asian five spice powder
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Canola Oil
                            • 2 lb *Fresh broccoli crowns, cut into small pieces
                            • 1 lb *Fresh yellow squash, diced
                            • 2 lb *Fresh red bell peppers, julienne slices
                            • 1 lb 4 oz *Fresh carrots, sliced
                            • - - Water
                            • - - Low-sodium soy sauce
                            • - - Garlic powder
                            • - - Ground black or white pepper
                            • - - Ginger, minced
                            • - - Asian five spice powder

                            Measure

                            • 2 Tbsp Canola Oil
                            • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
                            • 3 cups 1 Tbsp *Fresh yellow squash, diced
                            • 1 qt 2 cups *Fresh red bell peppers, julienne slices
                            • 1 qt 2 cups 2 tsp *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

                            100 Servings

                              Weight

                              • - - Canola Oil
                              • 4 lb *Fresh broccoli crowns, cut into small pieces
                              • 2 lb *Fresh yellow squash, diced
                              • 4 lb *Fresh red bell peppers, julienne slices
                              • 2 lb 8 oz *Fresh carrots, sliced
                              • - - Water
                              • - - Low-sodium soy sauce
                              • - - Garlic powder
                              • - - Ground black or white pepper
                              • - - Ginger, minced
                              • - - Asian five spice powder

                              Measure

                              • ¼ cup Canola Oil
                              • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
                              • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
                              • 3 qt *Fresh red bell peppers, julienne slices
                              • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
                              • 1 cup Water
                              • 1 cup Low-sodium soy sauce
                              • 1 Tbsp 1 tsp Garlic powder
                              • 1 tsp Ground black or white pepper
                              • 2 Tbsp 2 tsp Ginger, minced
                              • 1 Tbsp 1 tsp Asian five spice powder

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Canola Oil
                                • 2 lb *Fresh broccoli crowns, cut into small pieces
                                • 1 lb *Fresh yellow squash, diced
                                • 2 lb *Fresh red bell peppers, julienne slices
                                • 1 lb 4 oz *Fresh carrots, sliced
                                • - - Water
                                • - - Low-sodium soy sauce
                                • - - Garlic powder
                                • - - Ground black or white pepper
                                • - - Ginger, minced
                                • - - Asian five spice powder

                                Measure

                                • 2 Tbsp Canola Oil
                                • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
                                • 3 cups 1 Tbsp *Fresh yellow squash, diced
                                • 1 qt 2 cups *Fresh red bell peppers, julienne slices
                                • 1 qt 2 cups 2 tsp *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

                                100 Servings

                                  Weight

                                  • - - Canola Oil
                                  • 4 lb *Fresh broccoli crowns, cut into small pieces
                                  • 2 lb *Fresh yellow squash, diced
                                  • 4 lb *Fresh red bell peppers, julienne slices
                                  • 2 lb 8 oz *Fresh carrots, sliced
                                  • - - Water
                                  • - - Low-sodium soy sauce
                                  • - - Garlic powder
                                  • - - Ground black or white pepper
                                  • - - Ginger, minced
                                  • - - Asian five spice powder

                                  Measure

                                  • ¼ cup Canola Oil
                                  • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
                                  • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
                                  • 3 qt *Fresh red bell peppers, julienne slices
                                  • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
                                  • 1 cup Water
                                  • 1 cup Low-sodium soy sauce
                                  • 1 Tbsp 1 tsp Garlic powder
                                  • 1 tsp Ground black or white pepper
                                  • 2 Tbsp 2 tsp Ginger, minced
                                  • 1 Tbsp 1 tsp Asian five spice powder
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Canola Oil
                                    • 2 lb *Fresh broccoli crowns, cut into small pieces
                                    • 1 lb *Fresh yellow squash, diced
                                    • 2 lb *Fresh red bell peppers, julienne slices
                                    • 1 lb 4 oz *Fresh carrots, sliced
                                    • - - Water
                                    • - - Low-sodium soy sauce
                                    • - - Garlic powder
                                    • - - Ground black or white pepper
                                    • - - Ginger, minced
                                    • - - Asian five spice powder

                                    Measure

                                    • 2 Tbsp Canola Oil
                                    • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
                                    • 3 cups 1 Tbsp *Fresh yellow squash, diced
                                    • 1 qt 2 cups *Fresh red bell peppers, julienne slices
                                    • 1 qt 2 cups 2 tsp *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

                                    100 Servings

                                      Weight

                                      • - - Canola Oil
                                      • 4 lb *Fresh broccoli crowns, cut into small pieces
                                      • 2 lb *Fresh yellow squash, diced
                                      • 4 lb *Fresh red bell peppers, julienne slices
                                      • 2 lb 8 oz *Fresh carrots, sliced
                                      • - - Water
                                      • - - Low-sodium soy sauce
                                      • - - Garlic powder
                                      • - - Ground black or white pepper
                                      • - - Ginger, minced
                                      • - - Asian five spice powder

                                      Measure

                                      • ¼ cup Canola Oil
                                      • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
                                      • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
                                      • 3 qt *Fresh red bell peppers, julienne slices
                                      • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
                                      • 1 cup Water
                                      • 1 cup Low-sodium soy sauce
                                      • 1 Tbsp 1 tsp Garlic powder
                                      • 1 tsp Ground black or white pepper
                                      • 2 Tbsp 2 tsp Ginger, minced
                                      • 1 Tbsp 1 tsp Asian five spice powder

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Canola Oil
                                        • 2 lb *Fresh broccoli crowns, cut into small pieces
                                        • 1 lb *Fresh yellow squash, diced
                                        • 2 lb *Fresh red bell peppers, julienne slices
                                        • 1 lb 4 oz *Fresh carrots, sliced
                                        • - - Water
                                        • - - Low-sodium soy sauce
                                        • - - Garlic powder
                                        • - - Ground black or white pepper
                                        • - - Ginger, minced
                                        • - - Asian five spice powder

                                        Measure

                                        • 2 Tbsp Canola Oil
                                        • 3 qt 2¼ cups *Fresh broccoli crowns, cut into small pieces
                                        • 3 cups 1 Tbsp *Fresh yellow squash, diced
                                        • 1 qt 2 cups *Fresh red bell peppers, julienne slices
                                        • 1 qt 2 cups 2 tsp *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

                                        100 Servings

                                          Weight

                                          • - - Canola Oil
                                          • 4 lb *Fresh broccoli crowns, cut into small pieces
                                          • 2 lb *Fresh yellow squash, diced
                                          • 4 lb *Fresh red bell peppers, julienne slices
                                          • 2 lb 8 oz *Fresh carrots, sliced
                                          • - - Water
                                          • - - Low-sodium soy sauce
                                          • - - Garlic powder
                                          • - - Ground black or white pepper
                                          • - - Ginger, minced
                                          • - - Asian five spice powder

                                          Measure

                                          • ¼ cup Canola Oil
                                          • 1 gal 3 qt ½ cup *Fresh broccoli crowns, cut into small pieces
                                          • 1 qt 2 cups 2 Tbsp *Fresh yellow squash, diced
                                          • 3 qt *Fresh red bell peppers, julienne slices
                                          • 3 qt 1 Tbsp 1 tsp *Fresh carrots, sliced
                                          • 1 cup Water
                                          • 1 cup Low-sodium soy sauce
                                          • 1 Tbsp 1 tsp Garlic powder
                                          • 1 tsp Ground black or white pepper
                                          • 2 Tbsp 2 tsp Ginger, minced
                                          • 1 Tbsp 1 tsp Asian five spice powder
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Heat oil in a large stock pot.
                                          • Add broccoli. Simmer uncovered over medium–high heat for 2–3 minutes.
                                          • Add squash. Simmer uncovered over medium–high heat for 3–4 minutes.
                                          • Fold in bell peppers. Simmer uncovered over medium–high heat for 2–3 minutes.
                                          • Add carrots, water, soy sauce, garlic powder, pepper, ginger, and Asian spice. Simmer uncovered over medium–high heat for 2–3 minutes.
                                          • Critical Control Point: Heat to 135 °F or higher.
                                          • Pour 2 qt 2 cups (about 2 lb 15 oz) vegetable mixture into a steam table pan (12" x 20" x 2½").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Critical Control Point: Hold for hot service at 135 °F or higher.
                                          • Portion with No 16 scoop (¼ cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Chinese-Style Vegetables USDA Recipe for Schools
                                          Amount Per Serving 0 ¼ cup (No. 16 scoop)
                                          Calories 24 Calories from Fat 9
                                          % Daily Value*
                                          Total Fat 1g2%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 106mg5%
                                          Potassium 131mg4%
                                          Total Carbohydrate 4g1%
                                          Dietary Fiber 1g4%
                                          Total Sugars 2g2%
                                          Protein 1g2%
                                          Vitamin D 0IU0%
                                          Calcium 15mg2%
                                          Iron 0mg0%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Broccoli: 2 lb 8 oz
                                          Yellow Squash: 1 lb 2 oz
                                          Red bell peppers: 2 lb 8 oz
                                          Carrots: 1 lb 10 oz
                                          100 Servings:
                                          Broccoli: 5 lb
                                          Yellow Squash: 2 lb 4 oz
                                          Red bell peppers: 5 lb
                                          Carrots: 3 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #2: Same Day Service.
                                          Seasonal Vegetable Replacement Options: cauliflower, celery, onions, cabbage, green beans, green peas, zucchini, snow peas, pimientos, and water chestnuts.
                                          Yield / Volume
                                          50 Servings:
                                          About 5 lb 14 oz
                                          About 2 qt 3³⁄4 cups/2 steam table pans (12" x 20" x 2¹⁄2")
                                          100 Servings:
                                          About 11 lb 12 oz
                                          About 1 gal 1 qt 3¹⁄2 cups/4 steam table pans (12" x 20" x 2¹⁄2")