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 ...

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