Ingredients
9 pounds 8 oz Edamame, frozen, shelled (2 gal 1 1/3 cups)2 sprays Nonstick cooking spray
12 pounds 8 oz Brown rice, long-rain, parboiled (2 oz eq per serving) (1 gal 2 qt 1 1/3 cups)
320 fl oz Water, hot (0.2 cup per 1 oz rice, dry) (2 gal 2qt)
10 pounds Chickpeas, dry, canned, drained (USDA or Commercial) (1 gal 3 qt 1 ¼ cup (2 ¼ #10 cans))
4 pounds Bok choy, fresh
10 pounds Red bell peppers, fresh
7 pounds Peanut butter, crunchy (3 qts ½ cup)
3 cups 2 tablespoons Soy sauce, less sodium
3 cups 2 tablespoons Rice vinegar, lightly seasoned
3 cups 2 tablespoons Sesame oil
3 cups 2 tablespoons Maple syrup
1 cup Lime juice
1 tablespoons 1 teaspoon Ginger, ground
2 tablespoons 2 teaspoons Granulated garlic
1 cup Hot chili sauce (such as sriracha)
Directions
This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org. Recipe created by Chef Brenda Wattles, RDN.
Vegetable Subgroups:
Components Per One Serving (K-12 Legumes as Vegetable):
Vegetable Subgroups:
Directions:
- Thaw Edamame: Thaw edamame under refrigeration for 12-24 hours. Hold at 41° F or lower.
- Cook Rice: Preheat oven to 350° F. For 100 – 1 cup servings: Spray 2 - 12” x 20” x 4” steamtable pans with cooking spray. Place 6 lb 4 oz rice and 1 gal 1 qt hot water in each pan. Stir to combine and cover tightly with foil. Bake for 1 hour 15 minutes or until water is absorbed.
- Prepare and Steam Vegetables: Drain chickpeas. Shred Bok choy (makes about 1 gal 3 qt 1 ¼ cup, shredded). Slice bell peppers (makes about 2 gal 1 1/3 cups, shredded, packed). Place 3 perforated 12” x 20” x 4” perforated steamtable pans in 3 solid 12” x 20” x 6” steamtable pans to drain vegetables during cooking. Mix drained chickpeas, thawed edamame, shredded Bok choy and sliced bell peppers and divide into each perforated steamtable pan. Steam vegetables for 5-7 minutes. Batch cook vegetables for direct service. Do not hold in warmers for best quality.
- Prepare Sauce: In a mixer, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, ginger, granulated garlic, and chili sauce. Note: Sauce will look grainy when it begins to mix. Mix until smooth.
- Heat Sauce: Place sauce in a 12” x 20” x 4” steamtable pan. Cover and heat in the steamer for 10 minutes. Remove from steamer and whisk. Heat in steamer for 10 more minutes or until internal temperature reaches 135° F. Heat to 135° F or higher. Hold at 135° F or higher.
- Serve: 1 cup (8 oz spoodle) rice, ¾ cup (6 oz spoodle/about 4.5 oz) vegetables, with ¼ cup (#16 scoop/about 2.28 oz) sauce. Hold at 135° F or higher.
Note: Some kid taste testers suggested mixing ingredients together for service.
Nutrients Per One Serving (K-12):
| Calories | 617 | kcal | Total Fat | 28 | g | Total Dietary Fiber | 10 | g | Vitamin C | 71 | mg |
| Saturated Fat | 4 | g | Trans Fat | 0 | g | Protein | 22 | g | Iron | 3 | mg |
| Sodium | 731 | mg | Cholesterol | 0 | mg | Vitamin A | 2,372 | IU | |||
| Sugars | 8 | g | Carbohydrate | 75 | g | Calcium | 81 | mg |
Components Per One Serving (K-12 Legumes as M/MA):
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 3 | oz. eq. | 2 | oz. eq. | 1/4 | cups(s) | 0 | cup(s) | 0 | cup(s) |
Vegetable Subgroups:
| Dark Green | Red/Orange | Legumes | Starchy | Additional | |||||
| 0 | cups(s) | 1/8 | cups(s) | 0 | cups(s) | 0 | cup(s) | 1/8 | cup(s) |
Components Per One Serving (K-12 Legumes as Vegetable):
| Meat/Meat ALT | Grain | Vegetable(s) | Fruit | Milk | |||||
| 1 | oz. eq. | 2 | oz. eq. | 3/4 | cups(s) | 0 | cup(s) | 0 | cup(s) |
Vegetable Subgroups:
| Dark Green | Red/Orange | Legumes | Starchy | Additional | |||||
| 0 | cups(s) | 1/8 | cups(s) | 1/2 | cups(s) | 0 | cup(s) | 1/8 | cup(s) |