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Recipes - VEGETABLE STIR FRY Recipe

Recipe Name

VEGETABLE STIR FRY

Submitted by

jgouker

Recipe Description

Q02500

Quantity	100	Quantity Unit	SERVINGS (1/2 CUP)	Servings
Prep Time (minutes)	60	Cook Time (minutes)	30	Ready In (minutes)	90

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Ingredients
Amt.	Measure	Ingredient



2	cups	mushrooms sliced, canned, drained
39	cups, shredded	Cabbage
14	cups, chopped	Carrots, raw
18	cups, diced	celery
6	cups, chopped	Large Yellow Onions, Chopped
6	cups, chopped	Green onion, sliced
11	cups, chopped	green pepper, chopped
8	cups (8 fl oz)	boiling water
3	cups	chicken broth or stock
1/2	cup (8 fl oz)	ice cold water
1	cup	Cornstarch
1/2	teaspoon	ground ginger
1/2	cup	soy sauce
1	tablespoon	black pepper
1 1/3	cups	Oil, canola and soybean

Steps

Sequence	Step

1	TEMPERATURE: 400 F. TILT GRILL 1. TRIM AND WASH VEGETABLES. ROUGHLY CHOP CABBAGE INTO BITE-SIZED PIECES. SLICE CARROTS (FROZEN SLICED CAN BE USED). COURSELY CHOP CELERY. DICE ONIONS. SLICE BELL PEPPERS IN STRIPS. SET ASIDE FOR USE IN STEP 5. 2. RECONSTITUTE CHICKEN STOCK (DISSOLVE IN HOT WATER) IN STOCK POT. PLACE CHICKEN BROTH ON STOVE AND HEAT TO A BOIL. LOWER HEAT TO A SIMMER FOR USE IN STEP 4. 3. BLEND CORNSTARCH WITH COLD WATER, GINGER, BLACK PEPPER AND SOY SAUCE TO MAKE A PASTE. 4. SLOWLY ADD PASTE TO BROTH, STIRRING CONSTANTLY. SIMMER FOR 2 MINUTES OR UNTIL THICKENED. REMOVE FROM HEAT. 5. (SAUTE HALF OF THE VEGGIES AT A TIME TO PREVENT SCORCHING AND TO ENSURE ALL VEGGIES GET COOKED EVENLY) SAUTE VEGETABLES IN SALAD OIL: CARROTS, 4-MINUTES; ADD CELERY AND GREEN PEPPERS, 2-MINUTES; ADD REMAINING VEGETABLES, 4-MINUTES. CCP: HEAT TO 145 F. OR HIGHER FOR 15 SECONDS. 6. POUR SAUCE OVER VEGETABLES 15 MINUTES BEFORE SERVING. HOLD AT 140 F. OR HIGHER FOR SERVICE. NOTE: STEAM-JACKETED KETTLE MAY BE USED FOR TILT GRILL, IF DESIRED.

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