RECIPES
TABLE OF CONTENTS RECIPE WEBTRITION NUMBER PAGE NUMBER Asian Chicken Lettuce Wrap, Yan Can 10865 3 Garlic and Ginger Aromatics, Yan Can 10726 4 Lettuce Cup, Yan Can 10867 5 Lettuce Wrap Sauce, Yan Can 10864 6 Broccoli Tofu Stir Fry w/ Brown Rice 6854 7 Steamed Brown Rice^ 3634 8 Chef Jet - Teriyaki Chicken 49509 9 Chef Jet - Teriyaki Marinade 49480 10 Fire Braised Chicken 57290 11 Char Siu (Asian BBQ Glaze) 57251 12 Quick Vegetable Demi Glace 33679.1 13 Lo Mein Noodles, Kosher 6399 14 Martin Yan: Hot and Sour Grilled Beef Salad w/ Peanuts 47201 15 Pork Potstickers (Steamed) 57536 17 Sweet and Sour Chicken, Yan Can 10914 18 Sesame Seed Mix, Yan Can 10843 19 Sweet and Sour Plum Dipping Sauce, Yan Can 10718 20 Sweet Soy Pork 57290.2 21 Char Siu (Asian BBQ Glaze) 57251 22 Quick Vegetable Demi Glace 33679.1 23 Whole+Sum250: Chicken Satay w/ Peach Curry Chutney 24468.1 24 YCC: General Tso s Chicken 10890 26 YCC: Gingered Snow Peas MWG 42395 28 YCC: Mongolian Beef 10895 29 YCC: Sweet Garlic Soy Sauce 42392 31 YCC: Vegetable Chow Mein 42393 32 YCC: Vegetable Fried Brown Rice 10913.3 33 Steamed Brown Rice^ 3634 34 * Kosher In addition, all of the vegetables and starches can be Kosher if no dairy is included. 2
Asian Chicken Lettuce Wrap, Yan Can (10865) Revision Date: Jul 10, 2011 Crisp iceberg lettuce with chicken and vegetables Portion: 1 serving 20 Servings 60 Servings 1 Boneless, Skinless Chicken Breast AP 2 lb 4 lb 6 lb Cornstarch AP 2 tbsp 1/4 cup 1/3 cup, 2 tsp Rice Wine (Sake) AP 3 tbsp 1/3 cup, 2 tsp 1/2 cup, 1 tbsp Mushrooms, Fresh, Chopped EP 10 oz 1 lb, 4 oz 1 lb, 14 oz Canola Oil AP 1/3 cup, 1 tbsp, 2 tsp 3/4 cup, 2 tbsp 1-1/4 cup, 1 tbsp Garlic and Ginger Aromatics, Yan Can (10726) 3 tbsp 1/3 cup, 2 tsp 1/2 cup, 1 tbsp Red Bell Peppers, Fresh, Chopped EP 5 oz 10 oz 15 oz Onions, Fresh, Fine Chopped EP 5 oz 10 oz 15 oz Carrots, Fresh, Finely Chopped EP 3 oz 6 oz 9 oz Green Peas, Frozen AP 5 oz 10 oz 15 oz Green Onions, Bunch, Thin Sliced EP 1 cup 2 cup 3 cup Water Chestnuts, Canned, Sliced, Drained AP 2-1/2 cup 1 qt, 1 cup 1 qt, 3-1/2 cup Cilantro, Fresh, Chopped EP 3 tbsp 1/3 cup, 2 tsp 1/2 cup, 1 tbsp Lettuce Cup, Yan Can (10867) 40 ea 80 ea 120 ea Lettuce Wrap Sauce, Yan Can (10864) 1-2/3 cup, 1 tsp 3-1/3 cup, 2 tsp 1 qt, 1 cup, 1 tbsp 1 Prepare Lettuce Wraps Refer to HACCP Plan Form HFS# 001: Prepare Hot for Hot Service Thaw chicken and peas under refrigeration overnight. Finely chop raw chicken breast. Combine chicken, cornstarch, wine and 2tbsp oil; mix well and let stand for 10 minutes. 2 Prepare lettuce wrap sauce according to recipe and set aside. Prepare lettuce cups according to recipe. Prepare Garlic and Ginger Aromatics according to recipe. Add 5 tbsp oil to hot wok, add ginger/garlic and chicken. Stir fry until crumbly and no longer pink (about 2 minutes). Add vegetables; cook until soft. Stir in cilantro. Spoon a tablespoon of lettuce wrap sauce into lettuce cup; top with 2 oz of chicken mixture. Hold hot for hot service Portion size: 2 wraps Chef Yan's Asian Chicken Lettuce Wrap 3
Garlic and Ginger Aromatics, Yan Can (10726) Revision Date: Oct 02, 2013 Sub Recipe For Asian Chicken Lettuce Wrap, Yan Can (10865) Portion: 1 tbsp 20 Servings 3 tbsp 1/3 cup, 2 tsp 60 Servings 1/2 cup, 1 tbsp 3 Servings 6 Servings 9 Servings 2 Garlic Cloves, Peeled, Fresh AP 1 oz 2 oz 2-3/4 oz Ginger Root, Fresh AP 1/3 oz 3/4 oz 1-1/8 oz Canola Oil AP 1/2 tsp 1-1/8 tsp 1-3/4 tsp 1 Refer to HACCP Plan Form HFS #004: Prepared Cold for Cold Service 2 Place garlic into a food processor. Pulse to mince the garlic. Remove from food processor into a bowl. Mince ginger and mix with garlic. Add oil to the mix and combine thoroughly. Refrigerate until internal temperature reaches 41F or less and ready for use. 4
Lettuce Cup, Yan Can (10867) Revision Date: Feb 19, 2009 Sub Recipe For Asian Chicken Lettuce Wrap, Yan Can (10865) 20 Servings 40 ea 80 ea 60 Servings 120 ea Portion: 1 ea 80 Servings 120 Servings 1 Iceberg Head Lettuce AP 2 ea 4 ea 6 ea 1 Refer to HACCP Plan Form HFS# 004: Prepare Cold for Cold Service Remove any bruised and wilted lettuce leaves from the head of iceberg lettuce. Place the head of lettuce on its side and cut it nearly in half, leaving the center of the core in tact and attached. Submerge in ice water for a minimum of 10 minutes. (The core will hold the head together making the lettuce easier to handle). Remove soaked lettuce heads and place in perforated pan or colander, with cut side down to allow water to drain. Remove core. 2 Take on half-head of lettuce in one hand; use the other hand to gently rmoved the very inner core, leaving 5 to 6 distinct outer layers of leaf. Stack the lettuce leaves with open side down. Place a sheet of plastic wrap between the layers to keep the portions separate. Reserve the core of the lettuce for salad mix. Store the leaves with the open side facing down in a hotel pan. 5
Lettuce Wrap Sauce, Yan Can (10864) Revision Date: Feb 19, 2009 Sub Recipe For Asian Chicken Lettuce Wrap, Yan Can (10865) Portion: 1 tbsp 20 Servings 1-2/3 cup, 1 tsp 3-1/3 cup, 2 tsp 60 Servings 1 qt, 1 cup, 1 tbsp 27 Servings 54 Servings 81 Servings 1 Hoisin Sauce AP 1-1/4 cup 2-1/2 cup 3-3/4 cup Less Sodium Soy Sauce AP 3 tbsp, 1 tsp 1/3 cup, 1 tbsp, 1 tsp 1/2 cup, 2 tbsp Minors Korean Chili Garlic Sauce AP 2 tbsp, 1-1/2 tsp 1/4 cup, 1 tbsp 1/3 cup, 2 tbsp, 1/2 tsp Sesame Oil AP 1 tbsp, 2 tsp 3 tbsp, 1 tsp 1/4 cup, 1 tbsp 1 Refer to HACCP Plan Form HFS# 005: Prepare Cold for Cold Storage Combine all ingredients in a large bowl with a whisk. Refrigerate until ready to use. 6
Broccoli Tofu Stir Fry w/ Brown Rice (6854) Revision Date: Feb 01, 2013 Hearty tofu in a light sauce with crunchy broccoli Portion: 1-1/2 cup 25 Servings 50 Servings 75 Servings 1 Steamed Brown Rice^ (3634) 3 qt, 1/2 cup 1 gal, 2 qt, 1 cup 2 gal, 1 qt, 1-1/2 cup 2 Less Sodium Soy Sauce AP 1/2 cup 1 cup 1-1/2 cup Oyster Sauce AP 3/4 cup 1-1/2 cup 2-1/4 cup Cornstarch AP 1/3 cup 2/3 cup 1 cup Rice Vinegar, Seasoned AP 1/4 cup 1/2 cup 3/4 cup Sesame Oil AP 1/4 cup 1/2 cup 3/4 cup 3 Vegetable Oil AP 1/4 cup 1/2 cup 3/4 cup Regular Tofu, 1/2"x1/2" Cubed AP 6 lb 12 lb 18 lb Salt AP 1 tsp 2 tsp 1 tbsp 4 Broccoli, Florets EP 3 qt, 1/2 cup 1 gal, 2 qt, 1 cup 2 gal, 1 qt, 1-1/2 cup Water AP 1 qt, 1 cup 2 qt, 2 cup 3 qt, 3 cup Minced Garlic Cloves, Fresh EP 22-3/4 ea 45-1/4 ea 68 ea 1 Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Prepare rice according to recipe. Hold hot. 2 While rice is cooking, combine soy sauce, oyster sauce, cornstarch, rice vinegar and sesame oil in a small bowl, stirring with a whisk. Set aside. 3 Heat vegetable oil in a non-stick skillet over medium-high heat. Add the tofu and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan and keep warm. 4 Add broccoli, water and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover and add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens and internal temperature reaches 165F, stirring occasionally. 5 Place the brown rice in a 2" rail pan and the broccoli-tofu mixture in a separate 2" rail pan for service. Portion Size: 1/2 cup rice and 1 cup stir-fry. Hold hot for service. FIT NNM This recipe contains oyster sauce, it is not vegetarian. 7
Steamed Brown Rice^ (3634) Revision Date: Jul 31, 2013 Sub Recipe For Broccoli Tofu Stir Fry w/ Brown Rice (6854) Portion: 1/2 cup 25 Servings 3 qt, 1/2 cup 50 Servings 1 gal, 2 qt, 1 cup 75 Servings 2 gal, 1 qt, 1-1/2 cup 25 Servings 50 Servings 75 Servings 1 Water AP 2 qt 1 gal 1 gal, 2 qt Brown Rice, Dry AP 1 qt 2 qt 3 qt 1 Steam Rice Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Place rice and water into 4" 1/2 pan, cover tightly w/foil and steam for 30-35 mintues. Cook until rice is tender and all liquid has been absorbed and internal temperature reaches 145F. Allow to rest for 10 minutes. Fluff with fork. Portion Size: 1/2 cup rice in each serving dish. Hold warm for service. FIT, Vegan 8
Chef Jet - Teriyaki Chicken (49509) Revision Date: Feb 24, 2014 Sweet glazed grilled chicken thigh Portion: 5 oz 60 Servings 80 Servings 1 Skinless, Boneless Chicken Thigh AP 12 lb, 8 oz 18 lb, 12 oz 25 lb Chef Jet - Teriyaki Marinade (49480) 5 lb 7 lb, 8 oz 10 lb 2 Chef Jet - Teriyaki Marinade (49480) 2 lb 3 lb 4 lb Green Onions, Bunch, Chopped EP 2 cup 3 cup 1 qt Cornstarch AP 1 oz 1-1/2 oz 2 oz 1 Prepare Marinade and marinate chicken Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Prepare both amounts of Teriyaki Marinade sub recipe/s and chill. NOTE: See step 2 for additional preparation of Teriyaki Sauce using the Teriyaki Marinade required for the final display of the grilled meat. Marinate chicken thighs in Teriyaki Marinade for 24 hours. 2 Prepare teriyaki sauce and grill chicken To make the teriyaki sauce: Combine reserved chilled marinade (that has not been used with the chicken) with the cornstarch. Mix until smooth. Heat to a gentle boil to thicken. Set sauce aside. Grill chicken until cooked through and internal temperature reaches 165F degrees. Note: chicken may be grilled to mark and finished in the oven. Cut each piece into 4 to 5 strips. Garnish chicken in serving pan with teriyaki sauce. Garnish with green onions. Hold Hot for Hot Service Portion Size: 4.5 oz chicken topped with approximately 3/4 oz sauce. Review portioning with station server prior to service. Teriyaki chicken whole and sliced FIT Preparation time does not include 24 hours of marinating. Raw chicken in marinade 9
Chef Jet - Teriyaki Marinade (49480) Revision Date: Feb 24, 2014 Sub Recipe For Chef Jet - Teriyaki Chicken (49509) Chef Jet - Teriyaki Chicken (49509) Portion: 1 floz 5 lb 2 lb 60 Servings 7 lb, 8 oz 60 Servings 3 lb 80 Servings 10 lb 80 Servings 4 lb 72 Servings 108 Servings 144 Servings 1 Water AP 2 qt, 1 cup 3 qt, 1-1/2 cup 1 gal, 2 cup Mirin Sweet Cooking Wine AP 3-3/4 oz 5-3/4 oz 7-1/2 oz Soy Sauce AP 15 oz 1 lb, 6-1/2 oz 1 lb, 14 oz Granulated Sugar AP 9-3/4 oz 14-1/2 oz 1 lb, 3-1/2 oz Ginger Root, Fresh AP 3 oz 4-1/2 oz 6 oz Green Onions, Bunch, Chopped EP 3 oz 4-1/2 oz 6 oz Sherry Cooking Wine AP 3 oz 4-1/2 oz 6 oz 1 Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Slice the ginger. Place all ingredients into a pot and bring to boil. Lower heat to a slow simmer. Let simmer for about 30 minutes or until a reduction of about 30 percent. Remove from heat. Remove the ginger and onion. Cool completely for marinade. Portion Size: 1 fl oz or as called for in recipe as a marinade. Hold Cold for Cold Storage Teriyaki Sauce 10
Fire Braised Chicken (57290) Revision Date: Aug 23, 2013 Fire roasted chicken thighs, slow braised and glazed with char siu Portion: 4 oz meat 20 Servings 60 Servings 2 Fire Braised Chicken Thigh AP 5 lb 10 lb 15 lb 3 Char Siu (Asian BBQ Glaze) (57251) 1 cup 2 cup 3 cup 4 Green Onions, Bunch, Sliced AP 1/4 cup 1/2 cup 3/4 cup Sesame Seeds, Toasted AP 3 tbsp 1/3 cup, 2 tsp 1/2 cup, 1 tbsp 1 HACCP Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Thaw Chicken Thighs Pull chicken from freezer the day before and allow to thaw completely before use. Once thawed lay chicken thighs on a sheet pans in an even layer. One package of this product willl fill a half sheet pan. One box or two packages will fill a whole sheet pan. 3 Brush Chicken with Char Siu Preheat the oven to 400 degrees. Brush the chicken thighs evenly with the sauce being sure to get a nice even coating on all the chicken, if necessary slightly warm the sauce to make it easier to brush on the chicken. 4 Bake Chicken Bake the chicken in the oven for 10-12 minutes or until the glaze is thick and the chicken has an internal temperature of 165 degrees F. Remove from the oven and hold at 140 degrees. If desired garnish with toasted seasame seeds and sliced green onions. 11
Char Siu (Asian BBQ Glaze) (57251) Revision Date: Jan 23, 2013 Sub Recipe For Fire Braised Chicken (57290) Portion: 1 floz 20 Servings 1 cup 2 cup 60 Servings 3 cup 8 Servings 16 Servings 24 Servings 2 Quick Vegetable Demi Glace (33679.1) 1/2 cup 1 cup 1-1/2 cup 3 Hoisin Sauce AP 1/3 cup, 2 tbsp 3/4 cup, 2 tbsp, 2 tsp 1-1/3 cup, 2 tsp Less Sodium Soy Sauce AP 1/4 cup 1/2 cup 3/4 cup Unseasoned Rice Wine Vinegar AP 1/4 cup 1/2 cup 3/4 cup Honey AP 1/4 cup 1/2 cup 3/4 cup Granulated Sugar AP 1 tbsp, 1 tsp 2 tbsp, 2 tsp 1/4 cup Chinese Five Spice AP 1/4 tsp 1/2 tsp 3/4 tsp Sesame Oil AP 1/2 tsp 1 tsp 1-1/2 tsp 1 HACCP Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Prepare Vegetable Demi Glaze Prepare Demi according to recipe (33679), place on the stove in a heavy bottomed sauce pan and allow the demi glace to reduce in volume by 25%. Remove from the heat, allow to cool and set aside. 3 Cook Sauce Combine the hoisin with the soy sauce, vinegar, honey, sugar, five spice and sesame oil. Set aside and hold at 40 degrees until ready to use. 12
Quick Vegetable Demi Glace (33679.1) Revision Date: Feb 11, 2014 Sub Recipe For Char Siu (Asian BBQ Glaze) (57251) Portion: 2 oz 8 Servings 1/2 cup 16 Servings 1 cup 24 Servings 1-1/2 cup 2 Servings 4 Servings 6 Servings 2 Low Sodium Vegetable Base AP 1 tsp 2 tsp 2-3/4 tsp Cold Water AP 1/3 cup, 2 tbsp, 1/2 tsp3/4 cup, 3 tbsp, 1/8 tsp 1-1/3 cup, 1 tbsp, 3/4 tsp 3 Kitchen Bouquet Flavoring AP 3/4 tsp 1-1/4 tsp 2 tsp Cornstarch AP 1-1/2 tsp 2-3/4 tsp 1 tbsp, 1-1/4 tsp Cold Water AP 1 tsp 2 tsp 2-3/4 tsp 1 HACCP Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Prepare Stock In a pitcher combine the vegetable base with the water and whisk till dissolved. 3 Prepare Sauce Add the vegetable stock and kitchen bouquet from step one and allow to come to a boil, whisking occasionally. Dissolve the cornstarch in the water and whisk into the stock mixture. All the mixture to come to a boil, reduce the heat to a simmer and cook for 4-5 minutes. Cool to 40 F within 4 hours. Label and Date store at 40 F for 2-3 days. Vegetable Demi Glace "Quick Version" A quick and easy substitution for the regular vegetable demi 13
Lo Mein Noodles, Kosher (6399) Revision Date: Jan 13, 2013 Asian thick noodles with a little soy sauce Portion: 1/2 cup 20 Servings 60 Servings 1 Water AP 1 gal 2 gal 3 gal Salt AP 2 tsp 1 tbsp, 1 tsp 2 tbsp Linguini Pasta, Dry AP 1 lb 2 lb 3 lb 2 Soy Sauce AP 2 tbsp 1/4 cup 1/3 cup, 2 tsp Sesame Oil AP 1 tbsp 2 tbsp 3 tbsp Granulated Sugar AP 1 tsp 2 tsp 1 tbsp Cornstarch AP 3 tbsp 1/3 cup, 2 tsp 1/2 cup, 1 tbsp Sherry Cooking Wine AP 1 tbsp 2 tbsp 3 tbsp 3 Bamboo Shoots, Canned, Drained AP 1 cup 2 cup 3 cup 4 Sesame Oil AP 1 tbsp 2 tbsp 3 tbsp Shredded Green Cabbage, Fresh EP 1-1/2 cup 3 cup 1 qt, 1/2 cup Mushrooms, Fresh, Quartered EP 2 cup 1 qt 1 qt, 2 cup Minced Garlic Cloves, Fresh AP 1 ea 2 ea 3 ea Diced Carrots, Fresh EP 1 cup 2 cup 3 cup 1 Refer to HACCP Plan Form: HFS#001 Prepared Hot for Hot Service. Boil Lo Mein Noodles or linguini in water until tender yet firm. Wash with cold water. Drain and set aside. 2 Mix soy sauce, sesame oil, sugar, oyster sauce, garlic, cornstarch and sherry together. 3 Cut bamboo shoots into strips. 4 In a large skillet or wok, add second sesame oil and heat. Add vegetables and soy mixture. Heat, tossing with wooden spoon, until crispy. 5 Add lo mein noodles and heat to internal temperature 145F. 6 Portion 1/2 cup in each serving dish. Hold warm for service. Note: Only use equipment matching gender of meal (ie. Meat or Dairy).00 14
Martin Yan: Hot and Sour Grilled Beef Salad with Peanuts (47201) Vietnamese flavored salad with sliced grilled flank steak. Portion: 8 oz Revision Date: Apr 03, 2014 12 Servings 24 Servings 48 Servings 1 Beef Flank Steak, Raw AP 2 lb 4 lb 8 lb Less Sodium Soy Sauce AP 2 tbsp 1/4 cup 1/2 cup Canola Oil AP 2 tbsp 1/4 cup 1/2 cup Ground Black Pepper AP 1 tsp 2 tsp 1 tbsp, 1 tsp 2 Lime Juice AP 3/4 cup 1-1/2 cup 3 cup Less Sodium Soy Sauce AP 1/3 cup, 2 tsp 3/4 cup 1-1/2 cup Rice Vinegar, Seasoned AP 2 tbsp 1/4 cup 1/2 cup Fish Sauce AP 1/4 cup 1/2 cup 1 cup Canola Oil AP 1/4 cup 1/2 cup 1 cup Sweet Thai Chili Sauce AP 1/4 cup 1/2 cup 1 cup Fresh Lemon Grass AP 1/4 cup 1/2 cup 1 cup Shallots, Fresh Peeled, Chopped EP 1 cup 2 cup 1 qt Cilantro, Fresh, Chopped EP 1 cup 2 cup 1 qt Mint Bunch, Fresh, Chopped EP 1 cup 2 cup 1 qt Jalapeno Peppers, Fresh, Minced EP 1/4 cup 1/2 cup 1 cup Granulated Sugar AP 2 tbsp 1/4 cup 1/2 cup Ground Black Pepper AP 1/4 tsp 1/2 tsp 1 tsp 3 Shredded Green Cabbage, Fresh EP 6 oz 12 oz 1 lb, 8 oz Lettuce, Spring Mix AP 8 oz 1 lb 2 lb Watercress AP 4 oz 8 oz 1 lb Beans, Wax, Fresh AP 8 oz 1 lb 2 lb Cherry Tomatoes, Fresh, Halved EP 8 oz 1 lb 2 lb Peanuts, Chopped AP 1/2 cup 1 cup 2 cup 1 Refer to HACCP Plan Form HFS# 003: Prepared Hot, Chilled for Cold Service. Mix together soy sauce, oil and black pepper. Rub on steak and marinate for 30 minutes in the refrigerator. Grill to medium rare and set aside. When ready to serve, slice thinly across the grain. 2 Dressing Finely mince lemongrass and whisk dressing ingredients until sugar dissolves. Let stand for 5 minutes for flavors to blend. 15
3 Blanch green beans. Reserve 1/4 of dressing. Toss greens, green beans, and tomatoes together in a large mixing bow with the dressing. Transfer dressed greens to a serving plate and garnish with peanuts. In the same bowl, toss meat slices with the reserved dressing. Spoon over greens and serve. Portion size: 2 cups salad with 2.5 oz sliced beef Hold cold for cold service. Hot and Sour Beef Salad CONTAINS FISH Copyrights Yan Can Cook, Inc. 2012 Try different combination of greens in this salad such as mizuna, tatsoi, napa cabbage. Vietnamese dressing 16
Pork Potstickers (Steamed) (57536) Revision Date: Feb 27, 2013 Steamed Chinese Dumplings filled with pork Portion: 3 ea 10 Servings 20 Servings 2 Oil, Olive Canola Blend AP 20 spray 40 spray 80 spray Pork Potstickers, 1 oz, Frozen AP 30 ea 60 ea 120 ea 1 HACCP Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Cook Potstickers Lightly spray a sheet pan with the oil blend. Arrange the potstickers on the pan in an even layer. Steam the potstickers in a steamer for 5-6 minutes or until fully cooked and an internal thermometer reaches 155 degrees. Serve right away with your favorite dipping sauce. If holding for the Asian Station: arrange in a hotel pan lightly sprayed with oil to hold during service. This item will need to be batched cooked as this appetizer should not be held longer than 20 minutes in a steam table. 17
Sweet and Sour Chicken, Yan Can (10914) Revision Date: Jul 17, 2009 Portion: 1 serving 20 Servings 60 Servings 1 Canola Oil AP 1/4 cup, 1 tbsp 1/2 cup, 2 tbsp 3/4 cup, 3 tbsp Tempura Breast Nuggets AP 5 lb 10 lb 15 lb Diced Peeled Cucumbers, Seeded AP 1 lb, 8 oz 3 lb 4 lb, 8 oz Pineapple Chunks, Juice Pack, Canned, Drained AP 3 lb, 2 oz 6 lb, 4 oz 9 lb, 8 oz Onions, Fresh, Chopped AP 1 lb, 8 oz 3 lb 4 lb, 8 oz Red Bell Peppers, Fresh, Chopped AP 1 lb, 8 oz 3 lb 4 lb, 8 oz 2 Mint Sprig, Fresh AP 3 oz 6 oz 9 oz Sesame Seed Mix, Yan Can (10843) 3 tbsp, 1 tsp 1/3 cup, 1 tbsp, 1 tsp 1/2 cup, 2 tbsp Green Onions, Bunch, Sliced AP 1/4 cup 1/2 cup 3/4 cup Sweet and Sour Plum Dipping Sauce, Yan Can (10718) 2 qt, 2 cup 1 gal, 1 qt 1 gal, 3 qt, 2 cup 1 Refer to HACCP Plan Form HFS# 001: Prepare Hot for Hot Service Blanch chicken in fryer at 325-350 F until lightly golden, heat to internal temperature of 165F; drain. Fry cucumber, pineapple, onions and peppers for 10 seconds. Drain. 2 Cook Stir Fry in the following order: 1. Sweet and Sour Sauce, boil 2. Add cucumber, pineapple, onions, peppers and mint, toss a few times' 3. Chicken, toss a few times 4. Sesame seeds and scallions, garnish 3 Note: Any of the following proteins can be substituted into this recipe: For recipe yield of 20 may substitute Beef - 6 pounds Shrimp Velvet - 6 pounds Tofu - 3-3/4 pounds Broccoli, Carrot, Green Beans - 3-3/4 pounds If doing so, prepare the protein as instructed in like recipes throughout manual. Chef Yan's Sweet & Sour Chicken 18
Sesame Seed Mix, Yan Can (10843) Revision Date: Feb 19, 2009 Sub Recipe For Sweet and Sour Chicken, Yan Can (10914) Portion: 1 oz 20 Servings 3 tbsp, 1 tsp 1/3 cup, 1 tbsp, 1 tsp 60 Servings 1/2 cup, 2 tbsp 2 Servings 3 Servings 4 Servings 2 Sesame Seeds AP 1-2/3 oz 2-1/2 oz 3-1/4 oz Sesame Seeds (Black) AP 1/3 oz 2/3 oz 3/4 oz 1 Refer to HACCP Plan Form HFS# 007: Non-Refrigerated Mix 2 Mix sesame seeds together and place on either a sheet pan and toast carefully in 350F oven unti ljust fragrant, stirring frequently throughout process or toast in a saute pan on the stove over medium to low heat. Do not over toast or the seeds will be bitter. When completely cooled, store in a dry covered container at room temperature. 19
Sweet and Sour Plum Dipping Sauce, Yan Can (10718) Sub Recipe For Sweet and Sour Chicken, Yan Can (10914) Portion: 1 ladle2oz 20 Servings 2 qt, 2 cup 1 gal, 1 qt Revision Date: Aug 23, 2013 60 Servings 1 gal, 3 qt, 2 cup 80 Servings 120 Servings 2 Plum Sauce AP 1 cup, 1 tbsp, 2-1/4 2 cup, 3 tbsp, 1-3/4 3-1/3 cup tsp tsp Sweet and Sour Sauce (Yan Can) AP 2 qt, 3/4 cup, 2 tbsp 1 gal, 1-3/4 cup 1 gal, 2 qt, 2-3/4 cup 1 Refer to HACCP Plan Form HFS # 004: Prepared Cold For Cold Service. 2 Whisk both ingredients in a medium bowl to combine. Refrigerate until internal temperature reaches 41F or less and ready for service. Portion 1 2 oz ladle in each serving dish. Hold cold for service. 20
Sweet Soy Pork (57290.2) Revision Date: Aug 26, 2013 Fire roasted chicken thighs, slow braised and glazed with char siu Portion: 4 oz meat 20 Servings 60 Servings 2 Fire Braised Pork Shoulder AP 5 lb 10 lb 15 lb 3 Char Siu (Asian BBQ Glaze) (57251) 1 cup 2 cup 3 cup 4 Green Onions, Bunch, Sliced AP 1/4 cup 1/2 cup 3/4 cup Sesame Seeds, Toasted AP 3 tbsp 1/3 cup, 2 tsp 1/2 cup, 1 tbsp 1 HACCP Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Thaw Pork Shoulder Preheat the oven to 300 degrees. Pull pork from freezer the day before and allow to thaw completely before use. Once thawed lay pork on a sheet pan. One package of this product willl fill a half sheet pan. One box or two packages will fill a whole sheet pan. Heat the pork shoulder in a 300 degree for approximately 20 minutes or until the internal temperature reaches 145 degrees. 3 Brush Chicken with Char Siu Preheat the oven to 400 degrees. Brush the pork evenly with the sauce being sure to get a nice even coating on all the pork, if necessary slightly warm the sauce to make it easier to brush on. 4 Bake Chicken Bake the pork in the oven for 3-4 minutes or until the glaze is thickens slightly. Remove from the oven and hold at 140 degrees. If desired garnish with toasted seasame seeds and sliced green onions. 21
Char Siu (Asian BBQ Glaze) (57251) Revision Date: Jan 23, 2013 Sub Recipe For Sweet Soy Pork (57290.2) Portion: 1 floz 20 Servings 1 cup 2 cup 60 Servings 3 cup 8 Servings 16 Servings 24 Servings 2 Quick Vegetable Demi Glace (33679.1) 1/2 cup 1 cup 1-1/2 cup 3 Hoisin Sauce AP 1/3 cup, 2 tbsp 3/4 cup, 2 tbsp, 2 tsp 1-1/3 cup, 2 tsp Less Sodium Soy Sauce AP 1/4 cup 1/2 cup 3/4 cup Unseasoned Rice Wine Vinegar AP 1/4 cup 1/2 cup 3/4 cup Honey AP 1/4 cup 1/2 cup 3/4 cup Granulated Sugar AP 1 tbsp, 1 tsp 2 tbsp, 2 tsp 1/4 cup Chinese Five Spice AP 1/4 tsp 1/2 tsp 3/4 tsp Sesame Oil AP 1/2 tsp 1 tsp 1-1/2 tsp 1 HACCP Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Prepare Vegetable Demi Glaze Prepare Demi according to recipe (33679), place on the stove in a heavy bottomed sauce pan and allow the demi glace to reduce in volume by 25%. Remove from the heat, allow to cool and set aside. 3 Cook Sauce Combine the hoisin with the soy sauce, vinegar, honey, sugar, five spice and sesame oil. Set aside and hold at 40 degrees until ready to use. 22
Quick Vegetable Demi Glace (33679.1) Revision Date: Feb 11, 2014 Sub Recipe For Char Siu (Asian BBQ Glaze) (57251) Portion: 2 oz 8 Servings 1/2 cup 16 Servings 1 cup 24 Servings 1-1/2 cup 2 Servings 4 Servings 6 Servings 2 Low Sodium Vegetable Base AP 1 tsp 2 tsp 2-3/4 tsp Cold Water AP 1/3 cup, 2 tbsp, 1/2 tsp3/4 cup, 3 tbsp, 1/8 tsp 1-1/3 cup, 1 tbsp, 3/4 tsp 3 Kitchen Bouquet Flavoring AP 3/4 tsp 1-1/4 tsp 2 tsp Cornstarch AP 1-1/2 tsp 2-3/4 tsp 1 tbsp, 1-1/4 tsp Cold Water AP 1 tsp 2 tsp 2-3/4 tsp 1 HACCP Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. 2 Prepare Stock In a pitcher combine the vegetable base with the water and whisk till dissolved. 3 Prepare Sauce Add the vegetable stock and kitchen bouquet from step one and allow to come to a boil, whisking occasionally. Dissolve the cornstarch in the water and whisk into the stock mixture. All the mixture to come to a boil, reduce the heat to a simmer and cook for 4-5 minutes. Cool to 40 F within 4 hours. Label and Date store at 40 F for 2-3 days. Vegetable Demi Glace "Quick Version" A quick and easy substitution for the regular vegetable demi 23
Whole+Sum250: Chicken Satay with Peach Curry Chutney (24468.1) Thai influenced chicken skewers with sweet slightly spicy chutney Portion: 1 serving Revision Date: Jan 25, 2013 12 Servings 24 Servings 36 Servings 1 Turmeric AP 1/2 tsp 1 tsp 1-1/2 tsp Oil, Olive AP 1 tbsp 2 tbsp 3 tbsp Orange Juice, 100%, 46 oz AP 1/4 cup 1/2 cup 3/4 cup Ginger Root, Fresh, Minced EP 2 tsp 1 tbsp, 1 tsp 2 tbsp Minced Garlic Cloves, Fresh EP 2 tsp 1 tbsp, 1 tsp 2 tbsp Fish Sauce AP 1 tbsp 2 tbsp 3 tbsp Honey AP 2 tbsp 1/4 cup 1/3 cup, 2 tsp Lime Juice, Fresh AP 2 tbsp 1/4 cup 1/3 cup, 2 tsp 2 Boneless, Skinless Chicken Breast AP 3 lb 6 lb 9 lb 3 Mustard Seed AP 1 tbsp 2 tbsp 3 tbsp Oil, Olive AP 1 tbsp 2 tbsp 3 tbsp Cumin Seed AP 1 tsp 2 tsp 1 tbsp Onions, Fresh, Finely Diced EP 4 oz 8 oz 12 oz Jalapeno Peppers, Fresh, Minced EP 1 tsp 2 tsp 1 tbsp Ginger Root, Fresh, Minced EP 1 tbsp, 1-1/2 tsp 3 tbsp 1/4 cup, 1-1/2 tsp Turmeric AP 1/4 tsp 1/2 tsp 3/4 tsp Sliced Peaches, Frozen AP 9 oz 1 lb, 2 oz 1 lb, 11 oz Peeled, Diced Tomatoes, Fresh EP 8 oz 1 lb 1 lb, 8 oz Kosher Salt AP 1/2 tsp 1 tsp 1-1/2 tsp Orange Juice, 100%, 46 oz AP 1/4 cup 1/2 cup 3/4 cup 4 Green Onions, Bunch, Thin Sliced EP 1/2 cup 1 cup 1-1/2 cup 1 Prepare marinade Refer to HACCP Plan Form HFS# 004: Prepared Cold for Cold Service. Combine ginger, garlic, fish sauce, honey, lime juice, orange juice, turmeric, and olive oil in a bowl. 2 Marinate chicken Rinse and dry chicken. Cut into 2 ounce strips and thread each onto skewers. Pour the marinade over the chicken, toss well and marinate for 1-3 hours. Do not marinate overnight as the lime juice will "cook" the chicken. Hold cold until service. 24
3 Prepare peach curry chutney Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Defrost frozen peaches and dice into 1/4-inch dice. Drizzle olive oil into a hot pan and add the mustard and cumin seeds. Toast, constantly stirring until the seeds begin to pop, one to two minutes. Add the onions and cook for a few minutes. Add the jalapeno, ginger and turmeric. Cook until the onions are translucent and then add the diced peaches, tomatoes, salt and orange juice. Simmer for 5-10 minutes to thicken. Set aside and hold hot for hot service. NOTE: fresh peaches may be substituted; final weight is after seeding and peeling. Frozen peaches need to be chopped in 1/4 inch pieces because they don't break down like a fresh peach. 4 Cook chicken Grill to order or batch cook the chicken skewers until cooked through. Portion Size: 2 skewers (4 ounces) chicken, 2 Tablespoons chutney, 2 teaspoons green onions. Hold Hot for Hot Service. Chicken Satay with Peach Chutney FIT This recipe contains fish sauce. Use fresh peaches if in season. 25
YCC: General Tso's Chicken (10890) Revision Date: Apr 16, 2012 Crispy fried chicken stir fried with carrots and broccoli. Portion: 1 cup 32 Servings 36 Servings 64 Servings 1 Water AP 2/3 cup 3/4 cup 1-1/3 cup Cornstarch AP 1/2 cup 1/2 cup, 1 tbsp 1 cup White Pepper AP 1 tsp 1 tsp 1-3/4 tsp Kosher Salt AP 1-3/4 tsp 2 tsp 1 tbsp, 1/2 tsp Baking Soda AP 1/2 tsp 1/2 tsp 1 tsp Canola Oil AP 2/3 cup 3/4 cup 1-1/3 cup Skinless, Boneless Chicken Thigh AP 6 lb 6 lb, 12 oz 12 lb 2 All Purpose Flour AP 1-1/2 cup 1-2/3 cup, 1 tsp 3 cup Canola Oil AP 2 cup 2-1/4 cup 1 qt Ginger Root, Fresh, Minced EP 3/4 cup 3/4 cup, 1 tbsp, 1-1/2 1-1/2 cup tsp Minced Garlic Cloves, Fresh EP 3/4 cup 3/4 cup, 1 tbsp, 1-1/2 1-1/2 cup tsp Diced Onions, Fresh EP 2 lb 2 lb, 4 oz 4 lb Carrots, Fresh, Sliced EP 2 lb 2 lb, 4 oz 4 lb Broccoli, Florets EP 2 lb 2 lb, 4 oz 4 lb Kung Pao Sauce Base (Yan Can) AP 2-1/2 cup 2-3/4 cup, 1 tbsp 1 qt, 1 cup Sweet Thai Chili Sauce AP 2-1/2 cup 2-3/4 cup, 1 tbsp 1 qt, 1 cup Lemon Juice, Fresh AP 1/2 cup 1/2 cup, 1 tbsp 1 cup Water AP 1/2 cup 1/2 cup, 1 tbsp 1 cup 1 Refer to HACCP Plan Form HFS# 001: Prepare Hot for Hot Service Cube chicken thighs. Mix the water, cornstarch, white pepper, salt and baking soda. Pour marinade over chicken and combine well with gloved hands. Mix well for about 5 minutes until thick and absorbed. Add oil to mixture and mix into chicken until no trace of oil is visible. Marinate 2 hours to overnight. 2 Toss marinated chicken cubes in flour (use more than called for in recipe for easier breading). Cook chicken in 325-350F oil and blanch until lightly golden, heat to internal temperature of 165F; drain. Keep hot uncovered if batch cooking. Chill and keep cold if cooking to order. Prepare remaining ingredients. Blanch broccoli florets. Combine Kung Pao sauce with sweet Thai chili sauce, lemon juice and water. 26
3 Cook to order Place a wok or skillet on burner and heat until very hot, almost smoking, add 1 tbsp oil and twirl in hot pan. Immediately add 1 tsp each ginger and garlic. Stir. Add: 1 oz (1/4 cup) diced onions 1 oz (1/4 cup) sliced carrots 3 oz (1/3 cup) cooked chicken 1 oz (1/4 cup) blanched broccoli florets Cook stirring. Add 3 tbsp sauce bring to a boil and reduce slightly. Remove from heat and serve immediately. Portion Size: 6 oz or 1 cup 4 Batch cooking for steam table holding Hold fried chicken uncovered in a hot box. Heat oil as needed (will not require all oil in recipe if cooking in large batch) and cook ginger, garlic. Then add onions and carrots. Remove from heat, add broccoli and hold hot covered. Heat sauce until slightly thickened and hold hot covered. As needed, mix together the 3 components just before hot holding in steam table. Hold hot for hot service Portion size: 6 oz or 1 cup General Tso's Chicken Marinate chicken 2 hours to overnight. 27
YCC: Gingered Snow Peas MWG (42395) Revision Date: Jul 31, 2013 Crispy fresh snow peas lightly seasoned with ginger Portion: 3/4 cup 12 Servings 24 Servings 48 Servings 1 Snow Peas, Fresh Stemmed EP 2 lb, 8 oz 5 lb 10 lb Oil, Olive AP 1/4 cup 1/2 cup 1 cup Ginger Root, Fresh, Minced EP 1/4 cup 1/2 cup 1 cup Kosher Salt AP 1/2 tsp 1 tsp 2 tsp 1 Refer to HACCP Plan Form HFS# 003: Prepared Hot, Chilled for Cold Service. Blanch prepped snow peas. Heat oil in hot skillet and saute ginger briefly, just 1 minute and toss with salt and snow peas. Portion size: 3/4 cup (3 oz wt) Chill and hold cold or serve at room temperature immediately. Gingered Snow Peas Vegan, FIT Can use snap peas. For Made Without Gluten: No substitutions are allowed. Only specific ingredients from specific manufacturer can be used which is detailed in an Items Purchasing for Recipe Report from Webtrition. Refer to My Compass for more detailed instructions. 28
YCC: Mongolian Beef (10895) Revision Date: Apr 16, 2012 Crispy tender beef stir fried with green beans and mushrooms in a sweet garlic soy sauce. Portion: 1 cup 32 Servings 48 Servings 64 Servings Canola Oil AP 1 tbsp 1 tbsp, 1-1/2 tsp 2 tbsp 1 Beef Flank Steak, Raw AP 6 lb 9 lb 12 lb Water AP 1/3 cup 1/2 cup 2/3 cup Less Sodium Soy Sauce AP 1/3 cup 1/2 cup 2/3 cup Cornstarch AP 1/3 cup 1/2 cup 2/3 cup Baking Soda AP 1/2 tsp 3/4 tsp 1 tsp Ground Black Pepper AP 1 tsp 1-1/2 tsp 2 tsp YCC: Sweet Garlic Soy Sauce (42392) 1 qt, 2 cup 2 qt, 1 cup 3 qt 2 All Purpose Flour AP 1-1/2 cup 2-1/4 cup 3 cup Canola Oil AP 1-1/2 cup 2-1/4 cup 3 cup Fresh Green Beans AP 2 lb 3 lb 4 lb Red Bell Peppers, Fresh, Julienne Sliced EP 2 lb 3 lb 4 lb Sesame Seeds, Toasted AP 2 tbsp, 2 tsp 1/4 cup 1/3 cup 3 Canola Oil AP 2/3 cup 1 cup 1-1/3 cup Ginger Root, Fresh, Minced EP 3/4 cup 1 cup, 2 tbsp 1-1/2 cup Minced Garlic Cloves, Fresh EP 3/4 cup 1 cup, 2 tbsp 1-1/2 cup Onions, Fresh, Sliced EP 2 lb 3 lb 4 lb Mushroom Caps, Fresh, Sliced EP 2 lb 3 lb 4 lb 1 Marinate beef Refer to HACCP Plan Form HFS# 001: Prepare Hot for Hot Service Slice flank steak 1/4-inch thick - 2 to 2-1/2 inches in length. Combine water and soy sauce and mix in cornstarch, baking soda and black pepper. Pour marinade over the beef and work the marinade into the beef with gloved hands. The marinade will be absorbed into the beef and lose the watery appearance in about 5 to 10 minutes. Add canola oil to the mixture. Mix beef until no trace of oil is visible. Marinate and store in refrigeration for 2 hours to overnight. Make sauce according to recipe and set aside. 2 Deep fry and prep Toss marinated beef in flour (use extra flour for easier breading) to coat and cook in a preheated 325-350F degree oil until crispy. Chill and hold cold. Prepare remaining ingredients, blanch green beans 29
3 Cook to order Cook to Order Heat wok/skillet over burner until hot, almost smoking. Add 1 tbsp oil and swirl pan. Add 1 tsp each ginger and garlic, 1 oz (1/4 cup) sliced onions, 1/2 oz (1/4 cup) sliced mushrooms, 3 oz (1/2 cup) cooked beef, 1 oz (1/4 cup) blanched green beans, 1/2 oz (2 tbsp) red bell peppers and 3 tbsp sauce. Bring to a boil and serve immediately. Garnish with 1/4 tsp toasted sesame seeds. 4 Batch cooking for steam table holding Hold fried beef hot uncovered. Heat oil as needed in a large skillet (will require less than recipe calls for if making a large batch) and saute ginger and garlic. Add sliced onions, mushrooms, peppers and blanched green beans. Cook briefly and hold hot covered. Heat sauce and hold hot covered. Prior to service, mix together sauce, cooked beef and toss with cooked vegetables. Hold hot in steam table and garnish with toasted sesame seeds. Portion size: 1 cup (6 oz wt) Hold hot for hot service. Mongolian Beef Marinate beef 2 hours to overnight. 30
YCC: Sweet Garlic Soy Sauce (42392) Revision Date: May 09, 2014 Sub Recipe For YCC: Mongolian Beef (10895) Portion: 1/4 cup 32 Servings 1 qt, 2 cup 48 Servings 2 qt, 1 cup 64 Servings 3 qt 24 Servings 36 Servings 48 Servings 1 Less Sodium Soy Sauce AP 2 cup 3 cup 1 qt Apple Juice, 100% AP 1 qt 1 qt, 2 cup 2 qt Minced Garlic Cloves, Fresh EP 2 tbsp 3 tbsp 1/4 cup Cornstarch AP 2 tbsp 3 tbsp 1/4 cup Water AP 2 tbsp 3 tbsp 1/4 cup 1 Refer to HACCP Plan Form HFS# 002: Prepared Hot, Chilled for Cold Storage. Combine 1st three ingredients into a pot and bring to a boil. Meanwhile, make slurry (place cornstarch in a separate small bowl and mix together with water). Slowly whisk slurry into gently boiling sauce. Simmer until sauce thickens up to heavy cream consistency. Chill and hold cold. Portion Size: 1/4 cup Hold Cold for Cold Storage Sub recipe for Yan Can 31
YCC: Vegetable Chow Mein (42393) Revision Date: Apr 16, 2012 Chinese egg noodles stir fried with vegetables and seasoned with garlic and soy sauce. Portion: 1 cup 12 Servings 24 Servings 48 Servings Boiling Water AP 1 lb, 8 oz 3 lb 6 lb 1 Lo Mein Noodles, Dry AP 1 lb, 8 oz 3 lb 6 lb Canola Oil AP 1-1/2 cup 3 cup 1 qt, 2 cup Ginger Root, Fresh, Minced EP 2 tbsp 1/4 cup 1/2 cup Minced Garlic Cloves, Fresh EP 2 tbsp 1/4 cup 1/2 cup Shredded Cabbage Slaw AP 1 lb, 8 oz 3 lb 6 lb Less Sodium Soy Sauce AP 3/4 cup 1-1/2 cup 3 cup 1 Cooking to order Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Cook noodles in boiling water until al dente, drain and rinse. Hold cold. (Noodles should be cooked in bulk. Per serving of cooked noodles is 4 oz dry for 1 cup cooked). In a hot wok/skillet, add oil and swirl. Add noodles and fry in oil for 1 minutes, stirring but not constantly. Add ginger, garlic and Cole Slaw Mix. Toss for 1 minute. Add soy sauce, toss until everything is hot. Portion size: 1 cup (6 oz wt) Serve immediately. 2 Batch Cooking Fry noodles in batches and place in a large container. Stir fry ginger and garlic and toss in cole slaw mix, just to warm. Combine vegetables with the noodles and soy sauce; stir to incorporate. Vegetable Chow Mein Vegetarian/ side dish to serve with a stir fry. Use cabbage slaw mix which is a blend of green cabbage, red cabbage and carrots. Use fresh Chinese egg noodles (4 oz /1 cup per serving) if available. 32
YCC: Vegetable Fried Brown Rice (10913.3) Revision Date: Jan 23, 2013 Brown rice stir fried with vegetables, aromatics and eggs Portion: 1 cup 12 Servings 24 Servings 48 Servings 1 Egg, Fresh AP 4 ea 8 ea 16 ea Canola Oil AP 2 tbsp 1/4 cup 1/2 cup Steamed Brown Rice^ (3634) 2 qt 1 gal 2 gal 2 Canola Oil AP 1/3 cup, 2 tsp 3/4 cup 1-1/2 cup Ginger Root, Fresh, Minced EP 1 tbsp, 1 tsp 2 tbsp, 2 tsp 1/3 cup Minced Garlic Cloves, Fresh EP 1 tbsp, 1 tsp 2 tbsp, 2 tsp 1/3 cup Diced Onions, Fresh EP 1 tbsp, 1 tsp 2 tbsp, 2 tsp 1/3 cup Diced Carrots, Fresh EP 4 oz 8 oz 1 lb Celery, Fresh, Diced EP 4 oz 8 oz 1 lb Green Peas, Frozen AP 4 oz 8 oz 1 lb Less Sodium Soy Sauce AP 1/4 cup 1/2 cup 1 cup 1 Refer to HACCP Plan Form HFS# 001: Prepare Hot for Hot Service Use day old cold rice. Set aside. In a hot wok/skillet, add oil and swirl. Add beaten eggs and scramble, chill and hold cold. 2 In a hot wok/skillet, add oil and swirl. Add ginger and garlic and stir fry for 10 seconds and add cold rice. Stir constantly and fry the rice. Add the vegetables and stir fry until everything is hot. Add soy sauce and scrambled eggs and stir fry until heated through. Serve immediatlely or hold hot for hot service. Portion Size: 1 cup Hold Hot for Hot Service. Vegetable Fried Brown Rice FIT, Vegetarian Best to use day old cold rice. Optional, garnish with chopped fresh cilantro. 1 ounce diced vegetables is approx 1/4 cup. 33
Steamed Brown Rice^ (3634) Revision Date: Jul 31, 2013 Sub Recipe For YCC: Vegetable Fried Brown Rice (10913.3) Portion: 1/2 cup 12 Servings 2 qt 24 Servings 1 gal 48 Servings 2 gal 16 Servings 32 Servings 64 Servings 1 Water AP 1 qt, 1 cup, 2 tbsp 2 qt, 2 cup, 4 tbsp 1 gal, 1 qt, 1/2 cup Brown Rice, Dry AP 2-1/2 cup, 1 tbsp 1 qt, 1 cup, 2 tbsp 2 qt, 2 cup, 4 tbsp 1 Steam Rice Refer to HACCP Plan Form HFS# 001: Prepared Hot for Hot Service. Place rice and water into 4" 1/2 pan, cover tightly w/foil and steam for 30-35 mintues. Cook until rice is tender and all liquid has been absorbed and internal temperature reaches 145F. Allow to rest for 10 minutes. Fluff with fork. Portion Size: 1/2 cup rice in each serving dish. Hold warm for service. FIT, Vegan 34