Recipe Name VEGETABLE STIR FRY Submitted by jgouker Recipe Description Q02500 Quantity 100 Quantity Unit SERVINGS (1/2 CUP) Prep Time (minutes) 60 Cook Time (minutes) 30 Ready In (minutes) 90

Ingredients Amount 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.