Charred Orange Broccoli
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: advanced
Servings: 50
Ingredients
1 ½ pounds Broccoli, whole or 4 pounds Broccoli, florets, ready-to-use
1 ¼ cups Vegetable oil
1 ¼ cups Orange juice
¾ cup Soy sauce, low sodium
½ cup Light brown sugar
½ cup Sweet Asian chili sauce
1/3 cup + 1 tablespoons Sesame oil
Optional:
¾ cup Sesame seeds
Servings: 100
Ingredients
20 pounds Broccoli, whole or 8 pound. Broccoli, florets, ready-to-use
2 ½ cups Vegetable oil
2 ½ cups Orange juice
1 ½ cups Soy sauce, low sodium
1 cup Light brown sugar
1 cup Sweet Asian chili sauce
¾ cup Sesame oil
Optional:
1 ½ cups Sesame seeds
Preparation
HACCP- Standard Operating Procedure- Use handwashing procedures before starting recipe
1. Preheat oven to 425 degrees Fahrenheit.
2. If using whole broccoli heads, cut into florets and toss with vegetable oil in a large bowl.
3. Place on a parchment covered sheet pans, making sure there is space between florets.
4. Bake 25-30 minutes, until broccoli is slightly browned and can be pierced easily with a knife
5. Meanwhile, combine the orange juice, soy sauce, light brown sugar, and sweet Asian chili sauce in a large saucepan and bring to a boil. Reduce to a simmer, and cook until thickened, 2-4minutes. Stir in sesame oil.
6. Remove broccoli from oven and drizzle orange juice sauce over broccoli. Sprinkle with toasted sesame seeds, if desired.
*Sauce can be combined in a steamtable pan, covered and steamed for about five minutes. Once heated through, stir in sesame oil and set aside.
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.
Serving information
Each Portion 1/2 cup serving of broccoli to provide ½ cup dark green vegetable serving. OR Portion ¼ cup broccoli to provide ¼ cup vegetable serving.
Nutrition information per 1/2 cup serving without sesame seeds
Calories: 89 Total Fat: 7g Saturated Fat: 0.7g Monounsaturated Fat: 4g Polyunsaturated Fat: 2.2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 5.5g Fiber: 1g Total Sugar: 3g Protein: 1.3g Sodium: 135mg Vitamin A: 11μg Vitamin C: 33mg Calcium: 19mg Iron: 0.3mg Folate: 23μg
Nutrition information per 1/2 cup serving with sesame seeds
Calories: 101 Total Fat: 8.3g Saturated Fat: 0.8g Monounsaturated Fat: 4.5g Polyunsaturated Fat: 2.7g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 6g Fiber: 1.3g Total Sugar: 3g Protein: 1.7g Sodium: 135mg Vitamin A: 11μg Vitamin C: 33mg Calcium: 40mg Iron: 0.7mg Folate: 25μg