At a Glance
- Yield: 24
Recipe By: United States Potato Board
Ingredients
Stir-Fry Sauce:
- 4 cups Hoisin Sauce
- 2 cups Soy Sauce
- 1/2 cup Asian sesame oil
- 1/4 cup Chopped garlic
- 1/4 cup Chopped ginger
- 8 cups Red onions, sliced
- 6 cups Carrots, thinly sliced on bias and blanched
- 6 cups Celery, thinly sliced on bias
- 8 cups Red bell pepper, julienned
- 6 cups Sugar snap peas, blanched
- 12 cups Bok choy, cut into 1-inch pieces
- 8 cups Enoki mushrooms
- 12 Russet potatoes, peeled, cut into 8 wedges each and blanched until just tender
Preparation
1. To make Stir-Fry Sauce, whisk together hoisin sauce and soy sauce until blended.2. For each serving, to order: In wok or sauté pan, heat 1 teaspoon oil over medium high heat. Add 1/2 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds (do not let garlic and ginger brown). Add 1/3 cup onions, 1/4 cup carrots and 1/4 cup celery; sauté 1 minute. Add 1/3 cup peppers and 1/4 cup peas; sauté 1 minute more. Add 1/2 cup bok choy, 1/3 cup mushrooms, 4 pieces potato and 1/4 cup Stir-Fry Sauce. Mix well; cover and simmer until bok choy is wilted and vegetables are hot.
