stirfry

Stir-fried Oats with Quaker Kettle Hearty® Oats
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INGREDIENT QUANTITY

INGREDIENTS FOR 44 SERVINGS:

  • 47 oz Quaker® Kettle Hearty® Oats​
  • 6 quarts Water, hot​
  • ½ cup Oil, sesame​
  • 4 tsp Ginger, ground​
  • 4 tsp Garlic, granulated​
  • 1 cup Soy sauce, reduced sodium​
  • 1 cup Sugar, brown​
  • 1 cup Pineapple juice (from canned pineapple tidbits)​
  • 3 ½ pounds Peas and carrots, frozen, thawed​
  • 1 lbs Peppers, mixed, frozen, thawed​
  • 1 #10 can (about 8 cups drained pineapple) Pineapple tidbits, packed in juice, drained (reserve juice)​
  • ½ lbs Green onions, sliced thinly on bias 
     
Preparation

DIRECTIONS:

  • Combine the Quaker® Kettle Hearty® Oats and hot water in a 4-inch deep, full steamtable pan. Stir to combine. Cover tightly. Place in a 375 °F oven for 30-40 minutes or until oats are tender and liquid is absorbed.
  • Cool the oatmeal.
    CCP: Cool in refrigeration to 70 °F within 2 hours and 40 °F within 4 hours. Hold for cold service at 40 °F
    Preheat oven to 425 °F.
  • Divide the oatmeal between three full-sized sheet trays.
  • Drizzle each pan of oatmeal with sesame oil. Break up oats with a metal bench scraper.
  • Cook for 45 - 60 minutes. Stirring and breaking up with the bench scraper every 20 minutes.
  • In a bowl, mix together ginger, garlic, soy sauce, pineapple juice and brown sugar. Whisk to combine.
  • Once oats start to brown on top, but are still soft, add peas and carrots, mixed peppers, and drained pineapple tidbits.
  • Drizzle each pan with equal amounts of sauce. Toss with the bench scraper to combine.
  • Place back in the oven for 15 minutes to warm through and reduce the sauce.
  • Remove from oven and garnish with scallions.
    CCP: Heat to 165 °F for 15 seconds
    CCP: Hold for hot service at 135 °F