Stirfry Bowl: Vegetarian
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Stir Fry Vegetable Mix PREP | 2 | srvg |
Garlic & Ginger Mix PREP | 1 | tsp |
Salt & Pepper Mix PREP | 0.25 | tsp |
Stir Fry Sauce PREP | 3 | oz (fl) |
White Cooking Wine (sauterne) | 1 | oz (fl) |
Toasted Sesame Seeds | 1 | oz (wt) |
Green Onion Bias PREP | 0.5 | oz (wt) |
Rice PREP | 1 | ptn |
Sesame Oil | 0.5 | tsp |
Fryer Oil | 1 | tbsp |
- Recipe Instructions:
- PLATE: Pasta Bowl
- HOLD: To order
- NOTE: Ensure the stir fry sauce is not watery at service. Reduce & thicken.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In a sauté pan over medium-high heat, add oil and vegetables, saute for 3-4 minutes. Add ginger-garlic mix and continue cooking, until temperature reaches 165°F (CCP3)
- 2. Deglaze pan with white cooking wine. Toss to combine and set aside in a stainless steel bowl to keep warm - for plating.
- 3. With the existing pan, add stir fry sauce. Once the sauce begins to bubble, turn down the heat to simmer and set aside for plating, internal temperature reaching 165F (CCP3) NOTE: important to reduce the sauce so it thickens.
- 4. Heat rice in microwave for 50 seconds (depending on microwave strength), temperature at 165F (CCP3)
- 5. Form rice in soup cup and plate at center of the bowl.
- 6. Pour half the sauce over the rice, then sautéed ingredients at center of rice. Lastly, add the remaining sauce over the top. (Refer to picture)
- 7. Evenly drizzle stir fry with sesame oil, garnish with toasted sesame seeds and green onions. (Refer to picture)
- 8. Ensure rim of the plate is clean. Serve immediately.
- Allergy Information
- TBD