Menu and Recipe Manu.. - The Early Childhood Commission

194
Vegetarian Menus and Recipes
Onion 30 g 1 oz ½ small and escallion under running water.
Garlic 7 g ¼ oz 2 cloves
16. Finely chop onion, pepper, garlic and
escallion.
Escallion 30 g 1 oz 2 stalks
Oil 120 ml 4 oz ½ cup 17. Heat oil in a deep skillet (dutch pot) over
medium high heat.
18. Gently stir fry tofu for 3 minutes.
19. Add sweet pepper, onion, garlic, and escallion
and continue to stir fry for another 2 minutes.
20. Add rice and toss with tofu and seasoning.
Soy Sauce 60 ml 2 oz ¼ cup 21. Pour soy sauce evenly over rice mixture.
22. Gently toss stir until sauce is distributed
evenly.
23. Cover pot and reduce heat to medium low.
Carrots 240 g ½ lb 3 small 24. Wash carrots under running water.
Green peas 480 g 1 lb 2 cups
25. Peel and shred carrot.
26. Add carrot and drained green peas to rice
mixture.
27. Toss with a fork to mix carrot and peas well
with the rice mixture.
28. Cover and allow to steam for 2 minutes over
medium low flame until thoroughly heated.
29. Remove from heat, hold and serve warm.
Meal Standard
No. of servings 20
Serving size
6 oz (2/3 cup)
Menu and Recipe Manual for Early Childhood Institutions