YIELD: 24 servings Sauce: 8 oz. soy sauce 2 oz. sambal 2 oz. sesame oil 5 oz. mirin or sake Stir-Fry: 2 lbs. tofu, cut into medium dice 1 lb. vermicelli cellophane noodles (mung bean thread), fresh Hong Kong noodles, or flat Thai rice noodles (Banh Pho) 2 oz. soy oil 1/4 lb. shiitake mushrooms 11/4 lbs. onions, julienned 1 oz. ginger, finely chopped 1 oz. garlic, finely chopped 3/4 lb. carrots, finely julienned 3/4 lb. celery, finely sliced on bias 1/2 lb. small broccoli florets, lightly ...
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