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Potato Stir-Fry
February 1, 2009
1 Min Read
YIELD: 24 servings
To make Stir-Fry Sauce:
2 cups | hoisin sauce |
1 cup | water |
To make Potato Stir-Fry
½ cup | Asian sesame oil |
¼ cup | chopped garlic |
¼ 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 each | medium russet potatoes, peeled, cut into 8 wedges each and blanched until just tender |
For Stir-Fry Sauce: Whisk together hoisin sauce and water until blended.
For each serving, to order: In wok or sauté pan, heat 1 tsp. oil over medium high heat. Add ½ tsp. garlic and ½ tsp. ginger; sauté 30 seconds (do not let garlic and ginger brown). Add ⅓ cup onions, ¼ cup carrots and ¼ cup celery; sauté 1 minute. Add ⅓ cup peppers and ¼ cup peas; sauté 1 minute more. Add ½ cup bok choy, ⅓ cup mushrooms, 4 wedges potato and 2 Tbsps. Stir-Fry Sauce. Mix well; cover and simmer until bok choy is wilted and vegetables are hot.
Recipe: United States Potato Board
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