Firecracker Zucchini
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Squash, summer, zucchini, includes skin, raw sliced 1 lbs., 11 oz. ㅤ
- Vegetable oil, palm kernel ㅤ 1/2 tsp.
- Oil, sesame, salad or cooking ㅤ 1/2 tsp.
- Sambal Oelek ㅤ 2 1/4 tsp.
- Salt, table ㅤ 1/4 tsp.
- Spices, pepper, black ground < 1/8 tsp.
INSTRUCTIONS
- Cut zucchini into cubes and stir fry in wok or sauté pan at high heat for 10 minutes. Cook with oil, sambal, salt and pepper, until tender. Hold for service at 140° F.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Squash, summer, zucchini, includes skin, raw sliced 7 lbs.
- Vegetable oil, palm kernel ㅤ 2 tsp.
- Oil, sesame, salad or cooking ㅤ 2 tsp.
- Sambal Oelek ㅤ 3 tbsp.
- Salt, table ㅤ 1 tsp.
- Spices, pepper, black ground 1/4 tsp.
INSTRUCTIONS
- Cut zucchini into cubes and stir fry in wok or sauté pan at high heat for 10 minutes. Cook with oil, sambal, salt and pepper, until tender. Hold for service at 140° F.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Squash, summer, zucchini, includes skin, raw sliced 14 lbs.
- Vegetable oil, palm kernel ㅤ 1 tbsp., 1 tsp. ㅤ
- Oil, sesame, salad or cooking ㅤ 1 tbsp., 1 tsp. ㅤ
- Sambal Oelek ㅤ 1/3 c., 2 tsp. ㅤ
- Salt, table ㅤ 2 tsp.
- Spices, pepper, black ground 1/2 tsp.
INSTRUCTIONS
- Cut zucchini into cubes and stir fry in wok or sauté pan at high heat for 10 minutes. Cook with oil, sambal, salt and pepper, until tender. Hold for service at 140° F.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Squash, summer, zucchini, includes skin, raw sliced 28 lbs.
- Vegetable oil, palm kernel ㅤ 2 tbsp., 2 tsp. ㅤ
- Oil, sesame, salad or cooking ㅤ 2 tbsp., 2 tsp. ㅤ
- Sambal Oelek ㅤ 3/4 c.
- Salt, table ㅤ 1 tbsp., 1 tsp. ㅤ
- Spices, pepper, black ground 1 tsp.
INSTRUCTIONS
- Cut zucchini into cubes and stir fry in wok or sauté pan at high heat for 10 minutes. Cook with oil, sambal, salt and pepper, until tender. Hold for service at 140° F.