Menu and Recipe Manu.. - The Early Childhood Commission

Ingredient Metric Standard Measure Method
183
Vegetarian Menus and Recipes
16. Remove tofu from marinade and add tofu to hot oil.
17. Allow to brown on one side (30 seconds) then turn on the other
side to brown.
18. Continue frying until golden brown.
19. Remove tofu from skillet and set on paper towel to drain.
Carrots 360 g 12 oz 3 medium 20. Wash and clean carrots, and string beans under running water.
String bean 180 g 6 oz 12 each
Cabbage 480 g 16 oz 1 medium
Pak choi 480 g 16 oz 2 bundles
21. Remove discoloured leaves from cabbage and pakchoi.
22. Separate pak choi leaves and wash under running water.
23. Wash cabbage under running water.
24. Peel carrots and cut them into thin long strips (6 cm by ¼ cm).
25. Trim ends of string bean and discard.
26. Cut beans across about 4 cm in length.
27. Shred cabbage into ½ cm slices.
28. Cut pak choi into ¼ cm pieces.
29. Set vegetables aside.
Onion 120 g 4 oz 2 small 30. Wash and clean onion, escallion, garlic, celery and sweet
peppers.
Escallion 30 g 1 oz 2 stalk
31. Chop onion, escallion, sweet pepper and garlic finely.
Garlic 7 g ¼ oz 2 cloves
32. Dice celery into ¼ cm slices.
Celery 60 g 2 oz 1 stalk
Sweet pepper 120 g 4 oz 1 medium
Oil 60 ml 2 oz ¼ cup 33. Add oil to skillet over medium heat.
Menu and Recipe Manual for Early Childhood Institutions