North Dakota Adult Nutrition

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Sesame Ginger Snap Peas

Brooke Wojdynski

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Stir Fry

Nutritional Content

Allergens: Peas; AllergenSulphites; AllergenSesame; AllergenSoy; Garlic

Calories: 120 Kcal

Carbohydrates: 14 g

Protein: 4 g

Total Fat: 6 g

Calcium: 75 mg

Sodium: 220 mg

Ingredients

10 Servings

  • Vinegar, Wine Rice 2 Tbsp 2 tsp

  • Sauce, Hoisin RTS 1/2 Cup

  • Oil, Sesame 1 Tbsp 1 tsp

  • Oil, Vegetable 2 Tbsp

  • Seeds, Sesame 1 Tbsp 1 tsp

  • Peas, Sugar Snap Thawed Frz 2 lb

  • Garlic, Whole Fresh Minced 1 Tbsp

  • Ginger, Root Raw Minced 0.5 oz

25 Servings

  • Vinegar, Wine Rice 1/3 Cup

  • Sauce, Hoisin RTS 1 1/3 Cup

  • Oil, Sesame 3 Tbsp 1 tsp

  • Oil, Vegetable 1/3 Cup

  • Seeds, Sesame 3 Tbsp 1 tsp

  • Peas, Sugar Snap Thawed Frz 5 lb 1 oz

  • Garlic, Whole Fresh Minced 2 Tbsp 2 tsp

  • Ginger, Root Raw Minced 0.5 oz

50 Servings

  • Vinegar, Wine Rice 3/4 Cup

  • Sauce, Hoisin RTS 2 2/3 Cup

  • Oil, Sesame 1/3 Cup

  • Oil, Vegetable 2/3 Cup

  • Seeds, Sesame 1/3 Cup

  • Peas, Sugar Snap Thawed Frz 10 lb 3 oz

  • Garlic, Whole Fresh Minced 1/3 Cup

  • Ginger, Root Raw Minced 0.5 oz

100 Servings

  • Vinegar, Wine Rice 1 1/2 Cup

  • Sauce, Hoisin RTS 1 1/4 Qt

  • Oil, Sesame 3/4 Cup

  • Oil, Vegetable 1 1/3 Cup

  • Seeds, Sesame 3/4 Cup

  • Peas, Sugar Snap Thawed Frz 20 lb 5 oz

  • Garlic, Whole Fresh Minced 2/3 Cup

  • Ginger, Root Raw Minced 1.5 oz

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Combine vinegar, hoisin sauce, and sesame oil to make the sauce. Mix until well-blended.

  3. In a skillet, heat vegetable oil over high heat.

  4. Add sesame seeds and toast until lightly golden.

  5. Add sugar snap peas with garlic and ginger root. Sauté until tender but crisp. Stir in sauce. Toss evenly to coat.

  6. Note: For best quality, prepare in smaller batches throughout the meal period.

  7. CCP — Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long holding times can affect food quality.

  8. CCP — Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  9. CCP — Reheat: To internal temperature of 165F/74C held for at least 15 seconds.



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