Skip to main content


Oriental Glazed Vegetables

Total Time


Serving & Size

¾ cup / 200ml

Add an Asian touch to your menu with this dish of oriental vegetables with a mouth-watering ginger-chicken broth glaze.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Cornstarch 3/4 cup 188  mL
Campbell’s® Condensed Chicken Broth 48 oz 1 1/2  L
Water 48 oz 1 1/2  L
1. Stir together cornstarch, broth, and water until smooth. Set aside.
Ingredients Weight Measure
Weight Measure
Vegetable Oil 1/2 cup 125  mL
Fresh Ginger, grated 1/2 cup 125  mL
Oriental Vegetables, frozen 6 lbs kg
2. In a wok/skillet, over medium heat, stir-fry vegetables in oil with ginger until tender crisp. Add reserved cornstarch mixture. Cook until mixture boil and thickens, stirring constantly.
3. Cook just until vegetables are tender.


©2024 CSC Brands LP, All Rights Reserved.