82406
Recipe Information
Formal Name:
Name:
Menu Planning Group:
Description
Bok Choy, Fresh
Carrots-Fresh
Onions-Red, Fresh
Ginger Root, Fresh
Cucumbers, Fresh
Salt
Sauce-Soy
Dressing-Toasted Sesame (Conv)
Prep Technique
Shredded 1/8"
Shredded
Julienne 1/8"
Minced
Seeded, Sliced 1/8"
Quantity
2
2
1/2
1/4
1
1/8
1/2
1
UOM
Ounce - Weight
Ounce - Weight
Ounce - Weight
Teaspoon
Ounce - Weight
Teaspoon
Teaspoon
Teaspoon
Type
R
I
I
I
I
I
I
I
I
Number
75000000
76300000
83000000
77500000
76800000
39000000
43202147
80729
Step #
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
19 |
Shelf Life:
Shelf Life: If Left Over, Do Not Reuse.
Preparation Date: 2/22/2017 2:11 PM
Yield: 8-3/4 - Ounce - Weight
Portions: 1 - 9 Oz
Step # Preparation
1)
Cut cucumber slices in half moons.
2)
In a bowl, add vegetables. Toss with soy sauce and toasted sesame dressing to evenly coat. CCP-- Hold
refrigerated at internal temperature of 40 degrees F. or below for use.
3)
Shelf Life: Use within 24 hours.
2/22/2017
Sweet & Sour Pork Stir Fry
Stir Fry-Pork, Sweet & Sour No Rice (Cs)
Entree-Poultry
Preparation Information
Shelf Life:
Shelf Life: Use Within 24 Hours.
Preparation Date: 2/22/2017 2:10 PM
Yield: 8 - Ounce - Volume
Portions: 2 - 1/2 Cup
Type
I
I
I
I
I
I
I
I
Formal Name:
Name:
Menu Planning Group:
Marinated Asian Vegetables
Vegetables-Marinated, Asian (Odc)
Veg-Combination
Preparation Information
50419
Recipe Information
Page 1
of 1
Description
Pork-Loin, Roasted Tempura
Deep Fat Frying Oil
Garlic, Fresh
Ginger Root, Fresh
Onions-Green, Fresh (Scallions)
Onions-Yellow, Fresh
Peppers-Green, Fresh
Pineapple Chunks, Juice Pack, Canned
Sauce-Sweet & Sour, Minor'S (Conv)
Prep Technique
Minced
Minced
Sliced 1/8"
Julienne
Drained
Quantity
2
2
1/2
1/2
1
2
2
2
2
UOM
Ounce - Weight
Teaspoon
Teaspoon
Teaspoon
Teaspoon
Ounce - Volume
Ounce - Volume
Ounce - Weight
Ounce - Volume
Number
48784
28200000
77400000
77500000
79300000
79200000
80300000
64403512
202601854
Preparation
Prepare Tempura Pork according to recipe.
NOTE: For best quality, prepare no more than 2 servings at a time in a wok or 12 servings for steamtable service.
For exhibition cooking, heat wok over medium-high heat to 425 degrees F.
Add 2 tsp canola oil for each serving.
Add 1/2 tsp garlic, 1/2 tsp ginger, and 1 tsp green onion. Stir-fry for 10 to 15 seconds or until aroma is evident. Do
not brown.
Add 1/2 cup vegetables and 1/4 cup pineapple. Stir-fry for 30 to 45 seconds or until tender.
Stir in 1/3 cup (2 oz) pork. Stir-fry for 30 to 45 seconds.
Add 2 oz ladle sauce with one hand while stirring with the other. CCP-- Toss for 10 to 20 seconds or until minimum
internal temperature is 165 degrees F. (for 15 seconds). Serve immediately.
Serving Suggestion: Serve over Jasmine or Fried Rice
Shelf Life: If left over, do not reuse.
2/22/2017
Page 1
of 4
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