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Kung Pao Stir Fry

RECIPE DETAILS

Item ID: HK2244

Batch Quantity: 100

Serving Size: 1

Serving Measure: cup

Serving Description: 1 cup

Nutrition Link: 80484

Food Category: Vegetarian

HACCP: VEGET

HACCP Process Category: SameDay

Recipe Source: COOKB

RECIPE DETAILS

Item ID: HK2244

Batch Quantity: 100

Serving Size: 1

Serving Measure: cup

Serving Description: 1 cup

Nutrition Link: 80484

Food Category: Vegetarian

HACCP: VEGET

HACCP Process Category: SameDay

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

Preparation

1) Preheat oven to 350 degrees F.
2) Combine the diced tofu, onion, bell peppers and celery.
3) Mix together the vegetable oil, toasted sesame oil, garlic powder, ground ginger, and red chili flakes. Pour over the tofu and vegetables and mix to coat.
4) Spray 2-inch hotel pans with pan release spray. Pour 10 cups tofu and vegetable mixture into prepared pans.
5) Bake, uncovered, in the preheated 350 degree F. oven for about 15-20 minutes, or until tofu begins to brown and vegetables are tender-crisp.
6) Mix together the sweet chili sauce and soy sauce.
7) Remove tofu and vegetables from oven. For each pan, distribute 1 cup sauce evenly over each pan. Stir to coat vegetables and tofu.
8) Place back into oven and bake, uncovered, for an additional 3 minutes to help sauce adhere.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 1 Meat/Meat Alternative: 2 Calories: 223.99
Dark Green: 0 Milk: 0 Sat. Fat: 7.86%
Red Orange: 0 Grains: 0 Sodium: 310.08
Legumes: 0
Starchy: 0
Other: 1
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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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