Ingredients
| Noodles, spaghetti(6 pounds, 4 ounces), dry weight | 6.25 pounds |
| Oil, olive or vegetable | 1 pint |
| Garlic(⅓ cup, 1 tablespoon), minced | 0.396 cup |
| Oniondiced | 1 pint |
| Celerydiced | 1 quart |
| Carrotsshredded | 1 quart |
| Peppers, reddiced | 1 pint |
| Peppers, greendiced | 1 pint |
| Vegetables, stir-fry variety(1½ gallons, 1 cup), frozen | 1.563 gallons |
| Soy saucelow sodium | 1½ cups |
| Sugargranulated | ¾ cup |
| Beans, garbanzo#10 can, drained OR 4 pounds, 4 ounces of dry garbanzo beans | 2½ each |
Instructions
- Prepare spaghetti al dente; drain and keep warm.
- If using dry garbanzo beans, soak and simmer the beans.
- Heat oil in a tilt skillet or kettle; add the minced garlic, diced onion, diced celery, shredded carrots, diced red and green peppers and the frozen stir fry vegetables. Sauté until vegetables are tender but crisp.
- Add spaghetti, soy sauce, sugar and garbanzo beans to the vegetable mixture. Toss gently to mix all ingredients well.
- Heat thoroughly until the temperature reaches 135° F for 15 seconds.
- Transfer to serving pans. Garnish each pan with cilantro.
Recipe Notes
HACCP—Standard Operating Procedure—Use hand washing procedures before starting recipe.
HACCP—Standard Operating Procedure—Wash all produce before starting this recipe.
HACCP Critical Control Point: Hold at internal temperature of 135° F or above.
HACCP Critical Control Point: Reheat leftover produce to 165° F or higher; reheat product only once.
Yield: 50 servingsServing
Size: 1-1/2 cups