Stir Fry Vegetable Mix

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Broccolli, Crown | 2.5 | oz (wt) |
Mushrooms White | 2.5 | oz (wt) |
Carrot Julienne | 2.5 | oz (wt) |
- Recipe Instructions:
- TOOLS: green cutting board, chef knife, 3 x 1/6th insert, weigh scale
- STORAGE: insert with lid & portion bags
- HOLD TIME: 3 days
- YIELD: 10 x 7.5 ounce portions
- QUALITY INDICATOR: fresh crisp bright vegetables, not slimy.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Be sure all vegetables are washed & trimmed before proceeding with this prep recipe
- 2. Cut the broccoli florets into 1 inch bite size pieces & set aside in an insert
- 3. Cut the mushrooms into quarters & set aside into an insert
- 4. Put prepped julienne carrots into an insert for portioning.
- 5. In each portion bag, weigh out 2.5 ounces of each vegetable & seal with a date dot sticker with date.
- 6. Place portioned vegetable bags into storage container & label. Keep stored in cooler at 35F-40F/3.5C-4C until use. (CCP1)
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IMPORTANT NOTE:
- NEW: philly vegetables have been deleted from the menu item: Stir Fry Bowl ----) it will now just come with julienne carrots, broccoli & mushrooms.