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Lunch

Vegetarian

23kcal

12m

Veggie Stir-Fry With Ginger

Oct 2, 2026

Veggie Stir-Fry With Ginger: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.

Preschool

1 g

Fat

3 g

Carbs

1 g

Sugar

104 mg

Sodium

1 g

Protein

23 kcal

Calories

Instructions

Total Time

12 min

STEP 01

In a small bowl, whisk together water, cornstarch, sugar, and salt until smooth. Set aside.

STEP 02

Heat oil on medium–high heat in a wok or small skillet.

STEP 03

Add carrots, green beans, and broccoli to the hot skillet. Cook for 3 minutes. Stir frequently.

STEP 04

Add ginger and cook 2–3 minutes or until vegetables are tender. Heat to 140 °F for at least 15 seconds.

STEP 05

Add mixture from step 1 and cook for 1 minute, stirring constantly. Cook until vegetables are coated with sauce.

STEP 06

Serve ¼ cup.Critical Control Point: Hold at 140 °F or higher.

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Ingredient (6 servings)

Ingredients (original recipe yield)

Water

2 Tbsp

Cornstarch

1 tsp

Sugar, granulated

½ tsp

Salt, table

¼ tsp

Canola oil

1 tsp

Carrots, frozen, sliced

¾ cup

Green beans, frozen, cut

¾ cup

Broccoli, frozen, chopped

1 cup

Ginger, fresh, grated

1 tsp

Allergy Notice

No priority allergen was identified from the ingredient names alone; this is not an allergen-free claim. Ingredient-based screening, not a certified allergen analysis. Check every packaged ingredient, substitution and cross-contact risk against the child's allergy plan.