Menu and Recipe Manu.. - The Early Childhood Commission

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Vegetarian Menus and Recipes
DAY 3
VEGETABLE CHOW MEIN
(Meat Substitute, Staple, Legumes, Vegetables)
Ingredient Metric Standard Measure Method
Salt 3 g - ½ tsp 1. In a stock pot, add salt to water and bring to a boil over high
Water 2.5 L 80 oz 10 cups
heat.
Spaghetti 420 g 14 oz 1 box 2. Break spaghetti into three pieces.
3. Add spaghetti to boiling water.
4. Cook until tender for approximately 8 minutes.
5. Remove from heat.
6. Drain and rinse spaghetti under cold running water.
7. Set drained spaghetti aside.
Garlic 7 g ¼ oz 2 cloves 8. Wash and clean garlic.
9. Finely chop garlic.
Tofu 480 g 1 lb 2 blocks 10. Drain tofu and dice into ½ inch cubes.
11. Place diced tofu in a stainless steel mixing bowl.
Soy Sauce 30 ml 1 oz 2 Tbsp 12. Add soy sauce and chopped garlic to tofu.
13. Mix seasoning and tofu together.
14. Cover and set aside for 30 minutes.
Oil 60 ml 2 oz ¼ cup 15. Heat oil in a skillet over medium high heat.
Menu and Recipe Manual for Early Childhood Institutions