YIELD: 24 servings 1½ cups vegetable oil 24 eggs 6 cups thinly sliced bias-cut green onions 1 cup julienned ginger 24 cups shredded green or Chinese cabbage12 cups julienned carrots 12 cups julienned shiitake mushrooms4½ cups hoisin sauce 1½ cups chopped cilantro48 (6" each) flour tortillas, warmed 1. Per order: In wok or sauté pan, heat 1 tsp. oil over medium heat. Lightly beat 1 egg; add to pan. Cook until softly scrambled, breaking egg into small pieces. Remove from wok and ...

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.