1 ounce granulated sugar
10 ounces cornstarch
1/2 teaspoon white pepper
1 1/2 tablespoons ground ginger
3/4 teaspoon garlic powder
few grains cayenne pepper
1 1/2 gallons water
1 cup soy sauce
5 ounces clam soup base
1 pound canned bamboo shoots, sliced
1 pound canned water chestnuts, sliced
28 ounces broccoli stalks, sliced
12 ounces carrots, julienned
8 ounces green onions, cut into 1/2-inch pieces
40 ounces shrimp, cooked
5 pounds fettuccine
5 gallons water
5 ounces salt
3 tablespoons vegetable oil
Servings: 50
1. Combine in steam-jacketed or other kettle. Blend with wire whip.
2. Stir into dry ingredients. Cook and stir with wire whip until thickened and clear.
3. Rinse bamboo shoots and water chestnuts. Drain. Add to sauce.
4. Cook vegetables (p. 631) until tender-crisp. Drain. Add to sauce.
5. Add onions and shrimp to sauce. Heat to 165°F.
6. Cook according to directions on p. 369. Drain. Serve 6 oz shrimp over 4 oz cooked pasta.
10 ounces cornstarch
1/2 teaspoon white pepper
1 1/2 tablespoons ground ginger
3/4 teaspoon garlic powder
few grains cayenne pepper
1 1/2 gallons water
1 cup soy sauce
5 ounces clam soup base
1 pound canned bamboo shoots, sliced
1 pound canned water chestnuts, sliced
28 ounces broccoli stalks, sliced
12 ounces carrots, julienned
8 ounces green onions, cut into 1/2-inch pieces
40 ounces shrimp, cooked
5 pounds fettuccine
5 gallons water
5 ounces salt
3 tablespoons vegetable oil
Servings: 50
1. Combine in steam-jacketed or other kettle. Blend with wire whip.
2. Stir into dry ingredients. Cook and stir with wire whip until thickened and clear.
3. Rinse bamboo shoots and water chestnuts. Drain. Add to sauce.
4. Cook vegetables (p. 631) until tender-crisp. Drain. Add to sauce.
5. Add onions and shrimp to sauce. Heat to 165°F.
6. Cook according to directions on p. 369. Drain. Serve 6 oz shrimp over 4 oz cooked pasta.
Last edited:
