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Additional Stir-Fry Recipes

Vegetable Stir-Fry

VegetableStirFry--Foothill Farms web.jpg

YIELD: 50 servings

INGREDIENTS FOR SAUCE

  • Stir-fry sauce, 15.87 ozs.
  • Water, hot (180-190°F)—1/2 gal.

INGREDIENTS FOR VEGETABLES

  • Stir-fry vegetables, mixed, frozen—10 lbs.

DIRECTIONS

  1. To prepare the stir-fry sauce: Pour hot water into a mixing container. Pour the sauce mix into the water while vigorously stirring with a wire whisk. Continue stirring until the mix is dissolved and the sauce is smooth. Set aside.
  2. Prepare the mixed vegetables according to the package steaming directions. Cook until heated through. Drain.
  3. In a large full-size steamtable pan, add the steamed vegetables and pour the prepared sauce over them. Toss to coat.
  4. For each serving: Portion 1/2 cup of the mixed vegetables with the sauce.

Photo and recipe: Foothill Farms, http://www.precisionfoods.com/passport

Note: If this recipe passes the test with a small group of students, conduct a nutrient analysis.

Quick Peanutty Chicken Broccoli Stir-Fry

YIELD: 4 servings*

INGREDIENTS

  • Canola oil—4 tsps.
  • Chicken breasts or thighs, boneless or skinless—1 lb.
  • Broccoli florets, 1 1/2-in. pieces—2 cups
  • Bell pepper, red or green—1 medium
  • Snow peas, fresh—4 ozs. or 1 heaping cup
  • Onion, green—1/2 cup
  • Garlic—2 cloves
  • Water chestnuts—1 8-oz. can
  • Water—3/4 cup
  • Peanut butter, reduced-fat—1/2 cup
  • Stir-fry sauce, bottled—1/2 cup
  • Peanuts, salted—1/4 cup
  • Rice, cooked—as needed

DIRECTIONS

  1. Cut the chicken into 1/2-in. pieces. Cut the bell pepper into 1/4-in. wide strips. Trim the snow peas. Cut the onion into 1-in. lengths. Mince the garlic. Drain and slice the water chestnuts.
  2. Heat 2 tsps. of the oil in a large skillet or wok over medium-high heat. Stir-fry the chicken in the oil until it is lightly browned and no longer pink in the center. Remove from the skillet and set aside.
  3. Heat the remaining 2 tsps. of oil in the skillet. Stir-fry the broccoli and bell pepper for 3 minutes. Add the snow peas, green onion and garlic; stir-fry for 1-2 minutes. Add the water chestnuts; stir-fry for 1 minute or until hot.
  4. Whisk together the water, peanut butter and stir-fry sauce in a small bowl until smooth. Add the sauce mixture and chicken to the skillet with the vegetables and heat the entire combination through.
  5. For each serving: Portion 1/4 cup of the total yield and serve over cooked rice. Garnish with peanuts.

Recipe: Jif, www.jif.com/Recipes/Details/5593

*Note: If this recipe passes the test with a small group of students, adjust the quantities for batch preparation and conduct a nutrient analysis.

Stir-Fry Turkey

YIELD: 100 servings

INGREDIENTS

  • Soy sauce, low-sodium—2 cups
  • Cornstarch—8 ozs. or 1 3/4 cups
  • Ginger, ground—1 tsp.
  • Garlic powder—6 Tbsps.
  • Pepper, ground—1 Tbsp. + 1 tsp.
  • Chicken stock, low-sodium—1 gal.
  • Turkey roast, cooked—18 lbs.
  • Vegetable oil—3 cups
  • Carrots—11 lbs. + 4 ozs. or 2 gals. + 1 qt.
  • Onions—2 lbs. + 8 ozs. or 2 qts.
  • Broccoli—11 lbs. + 4 ozs. or 2 gals.

DIRECTIONS

  1. Slice the carrots. Dice the onions. Chop the broccoli. Set all aside.
  2. Dissolve the cornstarch in the soy sauce.
  3. Add the ginger, garlic powder and ground pepper.
  4. Heat the chicken stock to a boil in a kettle and slowly stir in the cornstarch-soy sauce mixture. Return to a simmer. Cook for 3-5 minutes until thickened. Remove the sauce from the heat.
  5. Sauté the cooked turkey in 2 cups of the vegetable oil for 3-5 minutes in a separate kettle.
  6. Combine the turkey and the chicken stock sauce mixture. Hold at 150°F or above.
  7. Sauté the carrots in the remaining 1 cup of vegetable oil in the kettle for 4 minutes in a separate kettle. Add the onions and cook for 1 minute. Add the broccoli and cook for 2 minutes.
  8. Place the vegetable mixture in 4-in. deep full-size steamtable pans. Keep the temperature at 150°F. Do not mix the turkey with the vegetable mix.
  9. For each serving: Portion 1/2 cup of vegetables using a 4-oz. spoodle and 1/2 cup of turkey using a 4-oz. spoodle; can serve over 1/2 cup of rice using a #8 scoop.

Recipe: Howard County (Md.) Public School System School Nutrition Department, Ellicott City, Md., www.hcpss.org/foodservice/index.shtml

Note: If this recipe passes the test with a small group of students, conduct a nutrient analysis.