Photo shows the Regular dishBeef Chow Mein — Easy to Chew
Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Tender braised beef chow mein with soft rice vermicelli and softened vegetables in the original seasoned sauce.
Ingredients
- Beef stir-fry strips 5000g, trimmed of gristle and connective tissue
- Fresh garlic 20g, chopped
- Rice stick vermicelli 3250g
- Soy sauce 160g
- Chinese five spice 5g
- Carrots 800g, peeled
- Leeks 300g, tender parts only
- Spring onions 200g, tender parts only
- Chinese cabbage 2000g, tough ribs removed
- Brown onions 100g, peeled
- Red capsicum 500g, peeled and deseeded
- Bean sprouts 300g, cooked into sauce; no raw garnish
- Ground black pepper 20g
- Sesame oil 50g
- Curry powder 8g
- Oyster sauce 50g
- Water 1000g
- Cornflour 200g
- Additional water up to 2000mL for braising and moisture adjustment
- Water for boiling noodles, drained
Final texture
Soft, tender beef, vegetables and short noodles without chewy strands, crisp pieces or tough fibres.
Sauce, gravy & liquid
Use the original cornflour-thickened sauce to moisten every component. Retain soy, oyster sauce and sesame oil; check product labels for original allergens.
IDDSI Level 7EC requirements
- Soft and tender; breaks apart easily with the side of a fork.
- No hard, tough, chewy, fibrous, stringy, crunchy or crumbly bits.
- No bones, gristle, pips, seeds or skins.
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Depending on the quantity this may be done in batches.
This is a one pot dish, no other vegetables are to be served.
IDDSI testing & verification
Level 7EC — Easy to Chew. Saved on this device only until staff logins are added.
