Yield - 80 -100 Buffet sized servings
2 TSP MUSHROOM SOY
4 DASHES HOT OIL (Pepper flavored Chinese oil)
4 DASHES BLACK SESAME SEED OIL
1 TBSP FRESH GINGER (Peeled then grated)
2 TBSP OVEN ROASTED GARLIC PUREE
3 CUPS CHICKEN STOCK
1 CUP CORN STARCH AND WATER (1/2 corn starch -1/2 water)
1 CUP PEANUT OIL
3 LBS CARROTS (Sliced on a diagonal, 1/4 inch thick)
2 LBS ONIONS (Sliced into 6 wedges and broken apart)
2 BUNCHES CELERY (Sliced on a diagonal, 1/2 inch thick)
1 LB FRESH SNOW PEA PODS (Snip ends)
2 BUNCHES BOC CHOW CABBAGE (Sliced on a diagonal 1/2 inch thick)
1 LB PURPLE CABBAGE (Thin sliced)
1 LB MUSHROOMS (Sliced)
1 BAG FROZEN GREEN PEAS
1/2 LB WATER CHESTNUTS (Sliced)
1 LB FRESH BEAN SPROUTS
1 TBSP SESAME SEED (Lightly roasted)
1/2 BUNCH SHALLOTS (Chopped)
Combine the seasonings in a stainless steel mixing bowl. Divide ingredients in two and cook two batches or use two large woks at the same time. Over high heat place wok and heat for about 30 seconds, then slowly add oil by pouring the oil from the side and allowing the oil to flow towards center, it is very important to coat the sides of the wok with oil.
Add the vegetable ingredients in the order shown, stirring constantly allow each to sear for 20 to 30 seconds before adding the next ingredient.
When last the vegetable is stir-fried, add the seasonings, stock and corn starch. Continue stirring, coat all of the vegetables with the liquid, the corn starch will begin to thicken and glisten. Serve immediately.
Place the stir-fry into two 2 hotel pans and serve immediately. Sprinkle with roasted sesame seeds and chopped shallot tops.
When the seasonings are combined in this fashion the resulting mix is called by most Chefs a slurry. It is the intent of this type of sauce to give the dish the flavors intended but not the individual vegetables, their flavors should stand alone.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.