Potato Stir-Fry

Feb 1, 2009 12:00 PM

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 just tender

For Stir-Fry Sauce: Whisk together hoisin sauce and water until blended.
For each serving, to order: In wok or sauté pan, heat 1 tsp. oil over medium high heat. Add ½ tsp. garlic and ½ tsp. ginger; sauté 30 seconds (do not let garlic and ginger brown). Add ⅓ cup onions, ¼ cup carrots and ¼ cup celery; sauté 1 minute. Add ⅓ cup peppers and ¼ cup peas; sauté 1 minute more. Add ½ cup bok choy, ⅓ cup mushrooms, 4 wedges potato and 2 Tbsps. Stir-Fry Sauce. Mix well; cover and simmer until bok choy is wilted and vegetables are hot.

Recipe: United States Potato Board