minh cny menu
RECIPES & SERVING SUGGESTIONS
CAJUN SPRING ROLL
1 serving
INGREDIENTS
PREPARATION
3 pieces Minh® Vegetable Spring Roll 1.5 oz
Deep fry three 1.25 oz Minh® Vegetable Spring Rolls according to package directions
1 Tbsp
Orange juice
1 Tbsp
Lime juice
2 oz
Remoulade
1 pinch
Cajun Seasoning
Mix 2 oz Remoulade with 1 Tbsp lime juice and 1 Tbsp orange juice
Chinese New Year – 2011–
Year of the Rabbit
NOTES
NOTES
Dine-In Plate Assembly -Cut Minh® Vegetable Spring Rolls in half on a bias and sprinkle with Cajun seasoning. Arrange on a platter.
Take-Out Assembly -Cut Minh® Vegetable Spring Rolls in half on a bias and sprinkle with Cajun seasoning. -Arrange in a French fry boat with a plastic 2 oz ramekin of sauce. Serve remoulade sauce on the side.
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
FRIED RICE & DUMPLINGS
10 servings
INGREDIENTS
PREPARATION
20 each Minh® Pork Pot Stickers 4 Tbsp Peanut oil or vegetable oil 4 Large eggs, beaten 5 pieces Bacon, coarsely chopped 1 Large onion, minced 6 oz BBQ pork, diced or shredded 3 lbs Cooked white rice 8 Green onion stalks, sliced diagonal at 1" 2 oz Pineapple, diced 6 oz Chicken stock 6 oz Soy sauce 3 Tbsp Sesame oil or peanut oil 3 oz Cashews, toasted 7 oz Peas
Prepare pot stickers according to package directions. Heat oil in skillet over medium heat Pour beaten eggs over oil in skillet and cook without stirring for 2 - 4 minutes Remove eggs from pan, slice into strips and reserve for later use Add bacon and onions to the skillet, sauté until onions begin to caramelize Add BBQ pork and cook 2 - 4 minutes Add rice, green onions, pineapple and mix well Stir in chicken stock, soy sauce, 3 - 4 tablespoons of sesame oil and heat, mix well Add in eggs, peas and, if desired, cashews Blend in pot stickers and heat through over low heat Serve
Chinese New Year – 2011–
Year of the Rabbit
NOTES Tips & Variations -Fried rice is a great dish for using up kitchen leftovers -Substitute almonds or walnuts for cashews -Substitute diced pork roast or teriyaki beef for -Use scrambled eggs in lieu of the strips of eggs BBQ pork -Mix Minh® Pot Stickers with Minh® Fried Rice or toss -Add red bell pepper to the skillet with the onions with one of the Minh® Stir Fry Main Entree dishes
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
CHICKEN & CHINESE DUMPLING SOUP INGREDIENTS
PREPARATION
16 pieces Minh® Steamed Chiken Pot Sticker
Heat soup to simmer in a large stockpot Heat butter or margarine over medium heat in a large skillet Reduce heat, add onions and sauté until onions begin to caramelize Add celery, mushrooms and sauté for an additional 5 - 7 minutes Increase heat to medium high for 1 minute Pour chicken stock or broth into skillet stirring well to deglaze the pan Pour entire mixture into prepared soup and bring soup to simmer Add pot stickers to soup and bring to gentle boil over medium heat Reduce heat and simmer, stirring occasionally, until pot stickers are cooked through, approximately 7 - 10 minutes Serve in large soup bowls and sprinkle cilantro on top
8 oz Mushrooms - variety (pot, button, shitake) 1 gallon Chicken or vegetable soup, commercially prepared 8 stalks Celery, diced 5 Tbsp Butter or margarine 1 Large onion, diced 8 oz Chicken broth or stock 1 Garnish cilantro, fresh, minced
NOTES Tips & Variations -The Pot Stickers can be held for several hours in a hot soups or stocks without breaking or splitting
Chinese New Year – 2011–
Year of the Rabbit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
TWICE STUFFED EGG ROLLS
4 servings
INGREDIENTS
PREPARATION
12 pieces Minh® Chicken Egg Rolls, 3.0 oz
Prepare egg rolls per directions on package While hot, split egg rolls horizontally similar to cutting a hot dog bun (NOTE: Do not cut all the way through the egg roll) Spoon in prepared filling and drizzle with preferred sauce
Suggested Toppings -Diced or pulled chicken, pork, or beef -Black or green olives, diced -Minced green onions -Caramelized onions -Roasted bell peppers - all colors -Crispy bacon, diced -Roasted diced vegetables; mushrooms, asparagus, zucchini, corn -Shredded cheeses; cheddar, Parmesan, Swiss, Mozzarella, Gouda -Dipping sauces: salsa, guacamole, spicy BBQ, honey teriyaki
Chinese New Year – 2011–
Year of the Rabbit
NOTES Suggested Serving Size - 3 egg rolls
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
SESAME NOODLE BOWL
12 - 26 oz servings
INGREDIENTS
PREPARATION
1 kit Minh® Vegetable Lo Mein
In a saucepan combine Lo-Mein sauce, chicken stock, peanut butter Bring to boil and transfer to coffee urn and hold hot for service In a strainer: Add noodles into the boiling water and cook for 2-3 minutes. Drain for 30 seconds. Transfer to service bowl. Hold hot for service Heat large sauté pan over medium heat to 425°F Add 2 tablespoons of oil to the pan and allow to heat for 1 minute Add protein and cook for 2-3 minutes until fully cooked. Transfer to service bowl. Hold hot for service Add thawed vegetables and cook for 1-2 minutes until fully cooked Transfer to service bowl. Hold hot for service Layer the following in a 1 quart Chinese To-Go container: • 4 oz (6 oz spoodle) noodles • 3 oz spoodle meat • 2 oz spoodle vegetables • 12 oz broth • 1 Tbsp scallions
4 quarts Chicken stock 11/2 cups Peanut butter 4 gallons Water, boiling 1 bag Noodles, thawed 2 lb 4 oz Protein; raw 1/2 inch cubes/ strips (beef, chicken, seafood, pork or tofu) 1 bag Vegetable blend, thawed Peanut broth 3/4 cup Scallions, chopped 3/4 cup Sesame seeds, toasted Oil
Chinese New Year – 2011–
Year of the Rabbit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
CRUNCHY ASIAN-STYLE CHICKEN SALAD INGREDIENTS
PREPARATION
1
Prepare Minh® Whole Wheat Chicken Egg Rolls according to package directions Using a serrated knife, angle slice rolls into uniform 1/2 inch pieces Place warm egg roll slices onto a bed of salad greens mixed with shredded carrots Serve with a 1 oz ramekin of Asian style dressing on the side
Minh® Whole Wheat Chicken Egg Roll
1 oz Mixed salad greens 1 oz Prepared Aian-style sesame dressing Carrots, shredded Toasted sesame seeds Optional Sprouts Cherry tomatoes Green onions Salad bar fixings Cilantro
Chinese New Year – 2011–
Year of the Rabbit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
THAI NOODLE BOWL
12 - 17 oz servings
INGREDIENTS
PREPARATION
1 kit Minh® Vegetable Lo Mein
In a saucepan combine Lo-Mein sauce, chicken stock, rice wine and Tabasco® pepper sauce. Bring to a boil and transfer to coffee urn and hold hot for service Bring to boil and transfer to coffee urn and hold hot for service. In a strainer: Add noodles into the boiling water and cook for 2-3 minutes. Drain for 30 seconds. Transfer to service bowl. Hold hot for service Heat large sauté pan over medium heat to 425°F Add 2 tablespoons of oil to the pan and allow to heat for 1 minute Add protein and cook for 2-3 minutes until fully cooked. Transfer to service bowl. Hold hot for service Add thawed vegetables and cook for 1-2 minutes until fully cooked. Transfer to service bowl. Hold hot for service Layer the following in a 1 quart Chinese To-Go container: • 4 oz (6 oz spoodle) noodles • 3 oz spoodle meat • 2 oz spoodle vegetables • 12 oz broth • 1 Tbsp scallions
4 quarts Chicken stock 3/4 cup Sweet cooking rice wine 2 Tbsp Tabasco® Pepper Sauce 4 gallons Water 2 lb 4 oz Protein; raw 1/2 inch cubes/ strips (beef, chicken, seafood, pork or tofu) 3/4 cup Scallions, chopped 3/4 cup Sesame seeds, toasted Oil
Chinese New Year – 2011–
Year of the Rabbit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
CREATE SIGNATURE MENU ITEMS WITH THESE ‘PLUS ONE’ SUGGESTIONS
HAWAIIAN ORANGE CHICKEN
Chinese New Year – 2011–
Year of the Rabbit
Minh® Orange Stir Fry Kit
SPICY SWEET & SOUR CHICKEN Minh® Sweet & Sour Chicken Stir Fry Kit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
CAJUN SPRING ROLL
1 serving
INGREDIENTS
PREPARATION
3 pieces Minh® Vegetable Spring Roll 1.5 oz
Deep fry three 1.25 oz Minh® Vegetable Spring Rolls according to package directions
1 Tbsp
Orange juice
1 Tbsp
Lime juice
2 oz
Remoulade
1 pinch
Cajun Seasoning
Mix 2 oz Remoulade with 1 Tbsp lime juice and 1 Tbsp orange juice
Chinese New Year – 2011–
Year of the Rabbit
NOTES
NOTES
Dine-In Plate Assembly -Cut Minh® Vegetable Spring Rolls in half on a bias and sprinkle with Cajun seasoning. Arrange on a platter.
Take-Out Assembly -Cut Minh® Vegetable Spring Rolls in half on a bias and sprinkle with Cajun seasoning. -Arrange in a French fry boat with a plastic 2 oz ramekin of sauce. Serve remoulade sauce on the side.
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
FRIED RICE & DUMPLINGS
10 servings
INGREDIENTS
PREPARATION
20 each Minh® Pork Pot Stickers 4 Tbsp Peanut oil or vegetable oil 4 Large eggs, beaten 5 pieces Bacon, coarsely chopped 1 Large onion, minced 6 oz BBQ pork, diced or shredded 3 lbs Cooked white rice 8 Green onion stalks, sliced diagonal at 1" 2 oz Pineapple, diced 6 oz Chicken stock 6 oz Soy sauce 3 Tbsp Sesame oil or peanut oil 3 oz Cashews, toasted 7 oz Peas
Prepare pot stickers according to package directions. Heat oil in skillet over medium heat Pour beaten eggs over oil in skillet and cook without stirring for 2 - 4 minutes Remove eggs from pan, slice into strips and reserve for later use Add bacon and onions to the skillet, sauté until onions begin to caramelize Add BBQ pork and cook 2 - 4 minutes Add rice, green onions, pineapple and mix well Stir in chicken stock, soy sauce, 3 - 4 tablespoons of sesame oil and heat, mix well Add in eggs, peas and, if desired, cashews Blend in pot stickers and heat through over low heat Serve
Chinese New Year – 2011–
Year of the Rabbit
NOTES Tips & Variations -Fried rice is a great dish for using up kitchen leftovers -Substitute almonds or walnuts for cashews -Substitute diced pork roast or teriyaki beef for -Use scrambled eggs in lieu of the strips of eggs BBQ pork -Mix Minh® Pot Stickers with Minh® Fried Rice or toss -Add red bell pepper to the skillet with the onions with one of the Minh® Stir Fry Main Entree dishes
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
CHICKEN & CHINESE DUMPLING SOUP INGREDIENTS
PREPARATION
16 pieces Minh® Steamed Chiken Pot Sticker
Heat soup to simmer in a large stockpot Heat butter or margarine over medium heat in a large skillet Reduce heat, add onions and sauté until onions begin to caramelize Add celery, mushrooms and sauté for an additional 5 - 7 minutes Increase heat to medium high for 1 minute Pour chicken stock or broth into skillet stirring well to deglaze the pan Pour entire mixture into prepared soup and bring soup to simmer Add pot stickers to soup and bring to gentle boil over medium heat Reduce heat and simmer, stirring occasionally, until pot stickers are cooked through, approximately 7 - 10 minutes Serve in large soup bowls and sprinkle cilantro on top
8 oz Mushrooms - variety (pot, button, shitake) 1 gallon Chicken or vegetable soup, commercially prepared 8 stalks Celery, diced 5 Tbsp Butter or margarine 1 Large onion, diced 8 oz Chicken broth or stock 1 Garnish cilantro, fresh, minced
NOTES Tips & Variations -The Pot Stickers can be held for several hours in a hot soups or stocks without breaking or splitting
Chinese New Year – 2011–
Year of the Rabbit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
TWICE STUFFED EGG ROLLS
4 servings
INGREDIENTS
PREPARATION
12 pieces Minh® Chicken Egg Rolls, 3.0 oz
Prepare egg rolls per directions on package While hot, split egg rolls horizontally similar to cutting a hot dog bun (NOTE: Do not cut all the way through the egg roll) Spoon in prepared filling and drizzle with preferred sauce
Suggested Toppings -Diced or pulled chicken, pork, or beef -Black or green olives, diced -Minced green onions -Caramelized onions -Roasted bell peppers - all colors -Crispy bacon, diced -Roasted diced vegetables; mushrooms, asparagus, zucchini, corn -Shredded cheeses; cheddar, Parmesan, Swiss, Mozzarella, Gouda -Dipping sauces: salsa, guacamole, spicy BBQ, honey teriyaki
Chinese New Year – 2011–
Year of the Rabbit
NOTES Suggested Serving Size - 3 egg rolls
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
SESAME NOODLE BOWL
12 - 26 oz servings
INGREDIENTS
PREPARATION
1 kit Minh® Vegetable Lo Mein
In a saucepan combine Lo-Mein sauce, chicken stock, peanut butter Bring to boil and transfer to coffee urn and hold hot for service In a strainer: Add noodles into the boiling water and cook for 2-3 minutes. Drain for 30 seconds. Transfer to service bowl. Hold hot for service Heat large sauté pan over medium heat to 425°F Add 2 tablespoons of oil to the pan and allow to heat for 1 minute Add protein and cook for 2-3 minutes until fully cooked. Transfer to service bowl. Hold hot for service Add thawed vegetables and cook for 1-2 minutes until fully cooked Transfer to service bowl. Hold hot for service Layer the following in a 1 quart Chinese To-Go container: • 4 oz (6 oz spoodle) noodles • 3 oz spoodle meat • 2 oz spoodle vegetables • 12 oz broth • 1 Tbsp scallions
4 quarts Chicken stock 11/2 cups Peanut butter 4 gallons Water, boiling 1 bag Noodles, thawed 2 lb 4 oz Protein; raw 1/2 inch cubes/ strips (beef, chicken, seafood, pork or tofu) 1 bag Vegetable blend, thawed Peanut broth 3/4 cup Scallions, chopped 3/4 cup Sesame seeds, toasted Oil
Chinese New Year – 2011–
Year of the Rabbit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
CRUNCHY ASIAN-STYLE CHICKEN SALAD INGREDIENTS
PREPARATION
1
Prepare Minh® Whole Wheat Chicken Egg Rolls according to package directions Using a serrated knife, angle slice rolls into uniform 1/2 inch pieces Place warm egg roll slices onto a bed of salad greens mixed with shredded carrots Serve with a 1 oz ramekin of Asian style dressing on the side
Minh® Whole Wheat Chicken Egg Roll
1 oz Mixed salad greens 1 oz Prepared Aian-style sesame dressing Carrots, shredded Toasted sesame seeds Optional Sprouts Cherry tomatoes Green onions Salad bar fixings Cilantro
Chinese New Year – 2011–
Year of the Rabbit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
THAI NOODLE BOWL
12 - 17 oz servings
INGREDIENTS
PREPARATION
1 kit Minh® Vegetable Lo Mein
In a saucepan combine Lo-Mein sauce, chicken stock, rice wine and Tabasco® pepper sauce. Bring to a boil and transfer to coffee urn and hold hot for service Bring to boil and transfer to coffee urn and hold hot for service. In a strainer: Add noodles into the boiling water and cook for 2-3 minutes. Drain for 30 seconds. Transfer to service bowl. Hold hot for service Heat large sauté pan over medium heat to 425°F Add 2 tablespoons of oil to the pan and allow to heat for 1 minute Add protein and cook for 2-3 minutes until fully cooked. Transfer to service bowl. Hold hot for service Add thawed vegetables and cook for 1-2 minutes until fully cooked. Transfer to service bowl. Hold hot for service Layer the following in a 1 quart Chinese To-Go container: • 4 oz (6 oz spoodle) noodles • 3 oz spoodle meat • 2 oz spoodle vegetables • 12 oz broth • 1 Tbsp scallions
4 quarts Chicken stock 3/4 cup Sweet cooking rice wine 2 Tbsp Tabasco® Pepper Sauce 4 gallons Water 2 lb 4 oz Protein; raw 1/2 inch cubes/ strips (beef, chicken, seafood, pork or tofu) 3/4 cup Scallions, chopped 3/4 cup Sesame seeds, toasted Oil
Chinese New Year – 2011–
Year of the Rabbit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
RECIPES & SERVING SUGGESTIONS
CREATE SIGNATURE MENU ITEMS WITH THESE ‘PLUS ONE’ SUGGESTIONS
HAWAIIAN ORANGE CHICKEN
Chinese New Year – 2011–
Year of the Rabbit
Minh® Orange Stir Fry Kit
SPICY SWEET & SOUR CHICKEN Minh® Sweet & Sour Chicken Stir Fry Kit
©2010 Schwan’s Food Service, Inc. All Rights Reserved.
