YIELD: 24 servings 3 cups vegetable stock 1 1/2 cups prepared black bean sauce 1/2 cup sugar 1 cup vegetable oil 1 cup ginger, julienned 72 each dried red chile pods 9 lbs. blanched vegetables, such as trimmed asparagus spears, bok choy and/or green beans 1 1/2 cups cashews, toasted Whisk together stock, black bean sauce and sugar until blended. PER SERVING: In a sautè pan, heat 2 tsps. oil over high heat. Add 2 tsps. ginger and 3 chiles; sautè about 30 seconds. Add 6 oz. vegetables; ...

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