Menu and Recipe Manu.. - The Early Childhood Commission

137
Recipes for General Menus
DAY 20
STEAMED PAKCHOI AND CARROTS
(Vegetable)
Ingredient Metric Standard Measure Method
Pak choi 480 g 16 oz 2 large
bundles
Salt 15 g ½ oz 1 Tbsp
Water 480 ml 16 oz 2 cups
1. Remove discoloured leaves from pak choi.
2. Separate pak choi leaves.
3. Toss in salted water.
4. Rinse under running water.
5. Drain excess water.
6. Slice pak choi crosswise finely ¼ cm bits.
Carrots 120 g 4oz 1 medium 7. Clean and wash carrots.
8. Peel carrots.
9. Slice carrot into ¼ cm slices lengthwise.
10. Cut each slice into ¼ cm strips lenghtwise.
11. Cut each strip into four pieces across.
Garlic 7 g ¼ oz 2 cloves 12. Clean and wash garlic.
13. Finely chop garlic.
Oil 30 ml 1 oz 2 Tbsp 14. Heat oil in skillet over medium heat.
15. Add garlic and stir fry for 1 minute.
16. Put pak choi in heated oil.
Menu and Recipe Manual for Early Childhood Institutions