SPICY ORANGE CHICKEN PRO

PRODUCT UNIT COST WEIGHT TOTAL STEP 1: Whisk orange juice, b

ml 25 sauce, ginger, and pepper in
Orange juice $ 1.07 $ 26.75
Brown sugar g $ 0.20 4.3 $ 0.86 STEP 2: Mix in chicken pieces
ml 8 plastic wrap and marinate in
Rice vinegar $ 0.10 $ 0.80
Fish sauce ml $ 0.07 4 $ 0.28 STEP 3: Remove chicken from
ml 2 colander, reserving marinade
Soy sauce $ 0.04 $ 0.08
Fresh ginger g $ 0.17 2 $ 0.34 STEP 4: Heat a large non-stic
g 0.5 for 2 minutes; spoon out any
Pepper $ 0.03 $ 0.02
Chicken thighs pounds $ 10.29 2 $ 20.58 STEP 5: Continue to cook and
Green onion bunch $ 2.09 1 $ 2.09
Jalapeno pepper pc $ 1.61 1 $ 1.61 STEP 6: Stir in white portions
pc 1 and stir 2 to 3 minutes.
Red bell pepper $ 2.40 $ 2.40
Snow peas g $ 0.87 12.5 $ 10.88 STEP 7: Pour in half of reserv
pcs 4 thickened, 3 to 4 minutes.
Garlic $ 9.84 $ 39.36
Orange zest ml $ 0.18 4 $ 0.72 STEP 8: Stir in jalapeno pepp
bunch 1 stir until vegetables are warm
Cilantro leaves $ 4.69 $ 4.69
$ - STEP 9: Stir in green portions
$ -
$ - STEP 10: Remove from heat.
$ -
$ -
$ -
$ -
S&P ea $ 0.01 1 $ 0.01
TOTAL FOODCOST $ 111.46
NUMBER OF UNITS 10
UNIT COST $ 11.15
SELL PRICE GST INC. $ 37.12
 PRODUCTION METHOD
STEP 1: Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy
sauce, ginger, and pepper in a large bowl.
STEP 2: Mix in chicken pieces and toss to evenly coat. Cover the bowl with
plastic wrap and marinate in the refrigerator for 1 hour.
STEP 3: Remove chicken from refrigerator and drain thoroughly in
colander, reserving marinade.
STEP 4: Heat a large non-stick skillet over high heat. Cook and stir chicken
for 2 minutes; spoon out any excess liquid.
STEP 5: Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.

STEP 6: Stir in white portions of green onions, garlic, and orange zest; cook
and stir 2 to 3 minutes.
STEP 7: Pour in half of reserved marinade. Simmer until reduced and
thickened, 3 to 4 minutes.
STEP 8: Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and
stir until vegetables are warmed, about 2 minutes.
STEP 9: Stir in green portions of green onions; cook and stir 1 minute.

STEP 10: Remove from heat. Garnish with cilantro and serve.
 GRILLED KUNG PAO SHRIMP

PRODUCT UNIT COST WEIGHT TOTAL STEP 1: Whisk soy sauce, rice
ml $ 0.12 6 $ 0.72 pepper, and Black pepper to
Soy sauce shrimp completely. Set aside
Wine vinegar ml $ 0.59 6 $ 3.54
Sesame oil ml $ 0.23 6 $ 1.38
Cloved minced garlic pc $ 2.46 1 $ 2.46 STEP 2: Preheat an outdoor g
Ginger g $ 0.17 2 $ 0.34
Cayenne pepper g $ 0.01 0.5 $ 0.01 STEP 3: Remove shrimp from
g $ 0.03 0.5 $ 0.02 marinade.
Black pepper
Prawn pounds $ 20.00 2 $ 40.00 STEP 4: Grill shrimp until brig
$ - transparent in the center, 2 t
$ -
$ -
$ -
$ -
$ -
$ -
$ -
$ -
$ -
$ -
$ -
$ -
$ -
$ -
S&P ea $ 0.01 1 $ 0.01
TOTAL FOODCOST $ 48.47
NUMBER OF UNITS 10
UNIT COST $ 4.85
SELL PRICE GST INC. $ 16.14
 PRODUCTION METHOD
STEP 1: Whisk soy sauce, rice wine vinegar, sesame oil, garlic, ginger, cayenne
pepper, and Black pepper together in a bowl. Add shrimp to bowl; gently stir to coat
shrimp completely. Set aside to marinate at least 5 minutes.

STEP 2: Preheat an outdoor grill for medium-high heat and lightly oil the grate.

STEP 3: Remove shrimp from marinade and shake off any excess. Discard remaining
marinade.
STEP 4: Grill shrimp until bright pink on the outside and the meat is no longer
transparent in the center, 2 to 3 minutes per side.
 CHINESE STYLE STEAMED FISH PRO

PRODUCTS UNIT COST WEIGHT TOTAL STEP 1: Arrange 1/2 of the gr

Sea trout kg $ 24.99 1 $ 24.99 bowl (it is important to steam
and juices around the fish). P
Onions kg $ 3.37 1 $ 3.37 cabbage sections on top of th
Fresh mushmoom pcs $ 5.69 2 $ 11.38 Sprinkle ginger, garlic over fi
Napa cabbage pc $ 5.69 1 $ 5.69 mushrooms, and napa cabba
everything.
Ginger g $ 0.17 2 $ 0.34
Garlic pcs $ 4.92 2 $ 9.84
Low sodium soy sauce ml $ 0.14 6 $ 0.84
Water $ - STEP 2: Place steam bowl in a
$ - cover. Steam for 15 to 20 min
cilantro, if desired.
$ -
$ -
$ -
$ -
$ -
$ -
$ -
S&P ea $ 0.01 1 $ 0.01
TOTAL FOODCOST $ 56.46
NUMBER OF UNITS 10
UNIT COST $ 5.65
SELL PRICE GST INC. $ 18.80
 PRODUCTION METHOD
STEP 1: Arrange 1/2 of the green onions on the bottom of the steaming
bowl (it is important to steam in a container in order to retain the steam
and juices around the fish). Place 1/2 of the mushrooms and Napa
cabbage sections on top of the onions. Place fish on top of the vegetables.
Sprinkle ginger, garlic over fish. Top with the remaining green onions,
mushrooms, and napa cabbage. Drizzle soy sauce and water over
everything.

STEP 2: Place steam bowl in a steamer over 1 inch of boiling water, and
cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with
cilantro, if desired.
 CRISPY CHINESE NOODLES WITH EGGPLANT AND PEANUTS PRODUC

PRODUCT UNIT COST WEIGHT TOTAL STEP 1: Place the eggplant cu

and toss well. Let the eggplan
Eggplant pc $ 1.47 1 $ 1.47 it lightly with water. Let the e
Salt g $ 0.04 0.5 $ 0.02 colander.
Chinese wheat noodles kg $ 16.90 1 $ 16.90
Sherry ml $ 0.04 2 $ 0.08 STEP 2: Bring a large pot of w
boil them for about 5 minute
Corn flour g $ 0.11 2 $ 0.22 rinse well with cold water. Le
Red wine vinegar ml $ 0.59 6 $ 3.54 for at least 10 minutes.
Water $ -
Ginger g $ 0.17 2 $ 0.34 STEP 3: Combine the sherry w
Mix well and set aside.
White sugar g $ 0.03 2 $ 0.06
Fish sauce g $ 0.13 4 $ 0.52 STEP 4: In a saucepan combin
ginger, sugar, imitation fish s
Onion pc $ 3.24 2 $ 6.48 mixture to a boil, turn the he
Canola oil g $ 0.54 6 $ 3.24 simmer for 5 minutes.
Garlic pcs $ 9.84 4 $ 39.36
Bell pepper pc $ 2.40 1 $ 2.40 STEP 5: In a large skillet, pref
tablespoon oil over medium-
Peanuts g $ 0.03 4 $ 0.12 cook it for 5 minutes, stirring
$ - pepper and cook, stirring occ
$ - until the eggplant softens. Ad
and the cornstarch-sherry m
$ - stirring occasionally. Keep th
$ -
$ -
$ -
$ - STEP 6: In a large non-stick sk
tablespoons oil over medium
$ - smoke, add the noodles, the
$ - of them so that more surface
S&P ea $ 0.01 1 $ 0.01 sit over medium-high heat fo
have developed a golden bro
TOTAL FOODCOST $ 74.76 the plates, turn the noodles o
NUMBER OF UNITS 10 5 minutes on the other side.
UNIT COST $ 7.48
SELL PRICE GST INC. $ 24.90
STEP 7: Add the peanuts to t
onto plates. Divide the nood
atop the vegetables and sauc
and serve.
 PRODUCTION METHOD
STEP 1: Place the eggplant cubes into a colander. Add the salt
and toss well. Let the eggplant drain for 15 minutes, then rinse
it lightly with water. Let the eggplant drain again in the
colander.

STEP 2: Bring a large pot of water to a boil. Add the noodles and
boil them for about 5 minutes, until they are tender. Drain and
rinse well with cold water. Let the noodles drain in a colander
for at least 10 minutes.

STEP 3: Combine the sherry with the corn flour in a small bowl.
Mix well and set aside.
STEP 4: In a saucepan combine the red wine vinegar, water,
ginger, sugar, imitation fish sauce, and onions. Bring the
mixture to a boil, turn the heat to low and let the mixture
simmer for 5 minutes.

STEP 5: In a large skillet, preferably non-stick, heat 1 1/2

tablespoon oil over medium-high heat. Add the eggplant, and
cook it for 5 minutes, stirring frequently. Add the garlic and red
pepper and cook, stirring occasionally for 5 minutes more or
until the eggplant softens. Add both the onion-vinegar mixture
and the cornstarch-sherry mixture. Cook for 2 to 3 minutes,
stirring occasionally. Keep the mixture warm.

STEP 6: In a large non-stick skillet heat the remaining 1 1/2

tablespoons oil over medium-high heat. When the oil begins to
smoke, add the noodles, then place two or three plates on top
of them so that more surface area will brown. Let the noodles
sit over medium-high heat for 5 minutes. When the noodles
have developed a golden brown crust on the underside remove
the plates, turn the noodles over with a spatula and cook them
5 minutes on the other side. Then take the pan off the heat.

STEP 7: Add the peanuts to the eggplant mixture, and spoon it

onto plates. Divide the noodles into four parts, and place them
atop the vegetables and sauce. Sprinkle with mint, if you like,
and serve.