2 ounces cornstarch
1 cup water
88 ounces assorted vegetables (see notes for suggestions)
1 cup cooking oil
2 cloves minced garlic
1/2 teaspoon fresh ginger root, sliced
8 ounces water chestnuts, sliced, drained
3 cups Chicken Stock
1/2 cup soy sauce
Servings: 50
1. Combine cornstarch and water. Set aside for last step.
2. Cut vegetables into uniform-size thin slices, strips, or diagonal slices to ensure quick cooking. Pat dry before frying.
3. Combine oil, garlic, and ginger root in frying pan. Heat to 350°F and cook slightly. Remove ginger root and discard.
4. Add water chestnuts and prepared vegetables to heated oil. Stir with long spatula in a folding motion. Cook until vegetables are tender-crisp.
5. Combine stock and soy sauce. Mix quickly into vegetables. Reduce heat. Pour cornstarch mixture over vegetables. Cook and stir just until sauce thickens and vegetables are glazed.
Notes: Select vegetables for contrast in color, shape, texture, and flavor. At least three vegetables should be selected. Cut vegetables into small enough pieces to cook quickly. Frozen vegetables should be thawed before stir-frying.
Suggested vegetables: asparagus cut diagonally, broccoli or cauliflower florets, green beans, carrot strips or diagonal slices, celery slices, sliced fresh mushrooms, snow peas, onion rings, pepper strips (red, green, or yellow), zucchini or summer squash slices or sticks.
Suggested combinations (total of 5 lb 8 oz): 1 lb 8 oz sliced carrots, 1 lb 8 oz broccoli florets, 1 lb 8 oz celery sticks, 8 oz mushroom slices, and 8 oz sliced onion; 1 lb 8 oz asparagus cut diagonally, 1 lb 8 oz zucchini slices, 1 lb 8 oz cauliflower florets, 8 oz sliced onions, and 8 oz fresh mushrooms; 1 lb 8 oz sliced celery, 1 lb 8 oz pea pods, 1 lb 8 oz julienne carrots, 8 oz green pepper strips, and 8 oz sliced fresh mushrooms.
1 cup water
88 ounces assorted vegetables (see notes for suggestions)
1 cup cooking oil
2 cloves minced garlic
1/2 teaspoon fresh ginger root, sliced
8 ounces water chestnuts, sliced, drained
3 cups Chicken Stock
1/2 cup soy sauce
Servings: 50
1. Combine cornstarch and water. Set aside for last step.
2. Cut vegetables into uniform-size thin slices, strips, or diagonal slices to ensure quick cooking. Pat dry before frying.
3. Combine oil, garlic, and ginger root in frying pan. Heat to 350°F and cook slightly. Remove ginger root and discard.
4. Add water chestnuts and prepared vegetables to heated oil. Stir with long spatula in a folding motion. Cook until vegetables are tender-crisp.
5. Combine stock and soy sauce. Mix quickly into vegetables. Reduce heat. Pour cornstarch mixture over vegetables. Cook and stir just until sauce thickens and vegetables are glazed.
Notes: Select vegetables for contrast in color, shape, texture, and flavor. At least three vegetables should be selected. Cut vegetables into small enough pieces to cook quickly. Frozen vegetables should be thawed before stir-frying.
Suggested vegetables: asparagus cut diagonally, broccoli or cauliflower florets, green beans, carrot strips or diagonal slices, celery slices, sliced fresh mushrooms, snow peas, onion rings, pepper strips (red, green, or yellow), zucchini or summer squash slices or sticks.
Suggested combinations (total of 5 lb 8 oz): 1 lb 8 oz sliced carrots, 1 lb 8 oz broccoli florets, 1 lb 8 oz celery sticks, 8 oz mushroom slices, and 8 oz sliced onion; 1 lb 8 oz asparagus cut diagonally, 1 lb 8 oz zucchini slices, 1 lb 8 oz cauliflower florets, 8 oz sliced onions, and 8 oz fresh mushrooms; 1 lb 8 oz sliced celery, 1 lb 8 oz pea pods, 1 lb 8 oz julienne carrots, 8 oz green pepper strips, and 8 oz sliced fresh mushrooms.
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