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; sautè 1 minute. Reduce heat and add 3 Tbsps. sauce mixture. Simmer about 1 minute or until vegetables are lightly coated with sauce.
- Transfer to plate; scatter 1 Tbsp. cashews on top.
Recipe and photo from Kikkoman International, Inc.