Stir fry concepts have become one of the most popular stations in onsite foodservice, and the reasons are clear. Stir fry offerings: allow frequent ingredient and flavor profile rotations. provide an exciting platform for live-action cooking. permit the use of more vegetables and less protein. leverage the interest many consumers have in Asian cuisine and more healthful meal options. At Duke University Hospital, customers can tuck into a plate of stir fried pork that has been marinating ...

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