5 1/4 quarts water
2 ounces granulated sugar
2 1/4 teaspoons salt
1 teaspoon white pepper
1 teaspoon ground ginger
1 teaspoon garlic powder
1 1/4 cups soy sauce
10 ounces cornstarch
2 1/4 cups water
3/4 ounce chicken base
12 ounces canned bamboo shoots
20 ounces canned bean sprouts
1 pound canned water chestnuts, sliced
12 ounces celery
8 ounces onions
20 ounces carrots
4 ounces canned pimiento, chopped, drained
1 pound canned mushrooms, drained
24 ounces fresh broccoli
4 ounces green peppers
6 pounds chow mein noodles
Servings: 50
1. Combine water, sugar, salt, pepper, ginger, garlic and soy sauce in steam-jacketed kettle. Heat to a simmer.
2. Blend cornstarch, water, and soup base to a smooth paste. Add slowly to broth, stirring constantly. Cook until thickened and clear.
3. Drain vegetables. Rinse and drain again. Add to mixture in kettle.
4. Cut celery into diagonal slices. Dice onions into 1/2-inch cubes. Cut carrots into matchsticks. Steam vegetables until tender-crisp. Add to mixture.
5. Add pimiento and mushrooms to mixture.
6. Divide broccoli tops into florets. Cut stalks into 1/4-inch slices. Cut green peppers into 1/2-inch squares. Steam until tender-crisp.
7. Scale sauce into two 12x10x6-inch pans, approximately 9 lb per pan. Stir 12 oz broccoli and 2 oz peppers into each pan.
8. Ladle 6 oz Chow Mein over 2 oz chow mein noodles.
2 ounces granulated sugar
2 1/4 teaspoons salt
1 teaspoon white pepper
1 teaspoon ground ginger
1 teaspoon garlic powder
1 1/4 cups soy sauce
10 ounces cornstarch
2 1/4 cups water
3/4 ounce chicken base
12 ounces canned bamboo shoots
20 ounces canned bean sprouts
1 pound canned water chestnuts, sliced
12 ounces celery
8 ounces onions
20 ounces carrots
4 ounces canned pimiento, chopped, drained
1 pound canned mushrooms, drained
24 ounces fresh broccoli
4 ounces green peppers
6 pounds chow mein noodles
Servings: 50
1. Combine water, sugar, salt, pepper, ginger, garlic and soy sauce in steam-jacketed kettle. Heat to a simmer.
2. Blend cornstarch, water, and soup base to a smooth paste. Add slowly to broth, stirring constantly. Cook until thickened and clear.
3. Drain vegetables. Rinse and drain again. Add to mixture in kettle.
4. Cut celery into diagonal slices. Dice onions into 1/2-inch cubes. Cut carrots into matchsticks. Steam vegetables until tender-crisp. Add to mixture.
5. Add pimiento and mushrooms to mixture.
6. Divide broccoli tops into florets. Cut stalks into 1/4-inch slices. Cut green peppers into 1/2-inch squares. Steam until tender-crisp.
7. Scale sauce into two 12x10x6-inch pans, approximately 9 lb per pan. Stir 12 oz broccoli and 2 oz peppers into each pan.
8. Ladle 6 oz Chow Mein over 2 oz chow mein noodles.
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