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

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
Prep Time5 minutes
Cook Time11 minutes
Course: Side Dish
Cuisine: Chinese
Keyword: Child Care Centers, CACFP
Age Group: Ages 3-5
Serving Size: 25-50
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
25 Servings
Calories: 23

Ingredients

25 Servings

    Weight

    • 8 oz Water
    • - - Cornstarch
    • - - Sugar, granulated
    • - - Salt, table
    • - - Oil, canola
    • 12½ oz Carrots, frozen, sliced
    • 12½ oz Beans, green frozen, cut
    • 14½ oz Broccoli, frozen, chopped
    • - - Ginger, fresh, grated

    Measure

    • 1 cup Water
    • 1 Tbsp 1 tsp Cornstarch
    • 2 tsp Sugar, granulated
    • 1 tsp Salt, granulated
    • 1 Tbsp 1 tsp Oil, canola
    • 3 cups Carrots, frozen, sliced
    • 3 cups Beans, green, frozen, cut
    • 1 qt Broccoli, frozen, chopped
    • 1 Tbsp 1 tsp Ginger, fresh, grated

    50 Servings

      Weight

      • 16 oz Water
      • - - Cornstarch
      • - - Sugar, granulated
      • - - Salt, table
      • - - Oil, canola
      • 1 lb 9 oz Carrots, frozen, sliced
      • 1 lb 9 oz Beans, green, frozen, cut
      • 1 lb 13 oz Broccoli frozen, chopped
      • - - Ginger, fresh, grated

      Measure

      • 2 cups Water
      • 2 Tbsp 2 tsp Cornstarch
      • 1 Tbsp 1 tsp Sugar, granulated
      • 2 tsp Salt, table
      • 2 Tbsp 2 tsp Oil, canola
      • 1 qt 2 cups Carrots, frozen, sliced
      • 1 qt 2 cups Beans, green, frozen, cut
      • 2 qt Broccoli, frozen, chopped
      • 2 Tbsp 2 tsp Ginger, fresh, grated

      -

      25 Servings

        Weight

        • 8 oz Water
        • - - Cornstarch
        • - - Sugar, granulated
        • - - Salt, table
        • - - Oil, canola
        • 12½ oz Carrots, frozen, sliced
        • 12½ oz Beans, green frozen, cut
        • 14½ oz Broccoli, frozen, chopped
        • - - Ginger, fresh, grated

        Measure

        • 1 cup Water
        • 1 Tbsp 1 tsp Cornstarch
        • 2 tsp Sugar, granulated
        • 1 tsp Salt, granulated
        • 1 Tbsp 1 tsp Oil, canola
        • 3 cups Carrots, frozen, sliced
        • 3 cups Beans, green, frozen, cut
        • 1 qt Broccoli, frozen, chopped
        • 1 Tbsp 1 tsp Ginger, fresh, grated

        50 Servings

          Weight

          • 16 oz Water
          • - - Cornstarch
          • - - Sugar, granulated
          • - - Salt, table
          • - - Oil, canola
          • 1 lb 9 oz Carrots, frozen, sliced
          • 1 lb 9 oz Beans, green, frozen, cut
          • 1 lb 13 oz Broccoli frozen, chopped
          • - - Ginger, fresh, grated

          Measure

          • 2 cups Water
          • 2 Tbsp 2 tsp Cornstarch
          • 1 Tbsp 1 tsp Sugar, granulated
          • 2 tsp Salt, table
          • 2 Tbsp 2 tsp Oil, canola
          • 1 qt 2 cups Carrots, frozen, sliced
          • 1 qt 2 cups Beans, green, frozen, cut
          • 2 qt Broccoli, frozen, chopped
          • 2 Tbsp 2 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, 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

          Serving: 0¼ cup (No. 16 scoop) | Calories: 23 | Total Carbohydrate: 3g | Protein: 1g | Total Fat: 1g | Saturated Fat: 0g | Sodium: 104mg | Dietary Fiber: 1g | Total Sugars: 1g | Calcium: 16mg | Iron: 0mg