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

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

The standout ingredient in this flavorful dish is ginger. Ginger is a very aromatic spice that is 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 provides ¼ cup vegetable.

SOURCE

Team Nutrition CACFP Multicultural Recipe Project.

https://teamnutrition.usda.gov

Prep Time5

Cook Time7

Total Time12

Course: Side Dish, vegetarian

Keyword: Recipes for Home

Age Group: Ages 3-5

Serving Size: 6

Program Type: CACFP

Program Meal Type: Lunch, Snack, Supper

Conventional Meal Category: Side Dish, Vegetarian, Plant-based

Program Meal Component: Vegetables

Vegetable Subgroup: Red-Orange Vegetables, Dark Green Vegetable

Meal Service Temperature: Hot

Cooking Method: Stir-Fry

Season: Winter

6 Servings

Calories: 23

Ingredients

2 Tbsp Water
1 tsp Cornstarch
½ tsp Sugar, granulated
¼ tsp Salt, table
1 tsp Canola oil
¾ cup Carrots, frozen, sliced
¾ cup Green beans, frozen, cut
1 cup Broccoli, frozen, chopped
1 tsp Ginger, fresh, grated

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2 Tbsp Water
1 tsp Cornstarch
½ tsp Sugar, granulated
¼ tsp Salt, table
1 tsp Canola oil
¾ cup Carrots, frozen, sliced
¾ cup Green beans, frozen, cut
1 cup Broccoli, frozen, chopped
1 tsp Ginger, fresh, grated

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 or small skillet.
Add carrots, green beans, and broccoli to the hot skillet. Cook for 3 minutes. Stir frequently.
Add ginger and cook 2–3 minutes or until vegetables are tender. Heat to 140 °F for at least 15 seconds.
Add mixture from step 1 and cook for 1 minute, stirring constantly. Cook until vegetables are coated with sauce.
Serve ¼ cup.
Critical Control Point: Hold at 140 °F or higher.

Nutrition