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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.