RECIPE DETAILS
Item ID: SD024
Serving Description: 1 Tbsp (0.5oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SD024
Serving Description: 1 Tbsp (0.5oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
1. Mince garlic and ginger.
2. Combine the soy sauce, lime juice, vinegar, and honey.
Preparation
1. Saute garlic & ginger with szechuan paste, oil, and chili flakes.
2. Pour in soy sauce mixture and bring to simmer.
3. In a separate bowl, combine cornstarch with water to make a slurry - The color of heavy cream.
4. Whisk in slurry and simmer until sauce is thick.
5. Cool.
Serving
Serving = 1 Tbsp (0.5oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0 | Calories: 16.56 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 0.64% | |
Red Orange: 0 | Grains: 0 | Sodium: 425.53 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.