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Potato Stir-Fry

Yield: 24 servings


    Stir-Fry Sauce:
    • 2 cups Hoisin Sauce
    • 1 cup Water

    • 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 Enoki mushrooms
    • 12 Medium russet potatoes, peeled, cut into 8 wedges each and blanched until just tender


1. To make Stir-Fry Sauce, whisk together hoisin sauce and water until blended. Yield: 3 cups

2. For each serving, to order: In wok or sauté pan, heat 1 teaspoon oil over medium high heat. Add 1/2 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds (do not let garlic and ginger brown). Add 1/3 cup onions, 1/4 cup carrots and 1/4 cup celery; sauté 1 minute. Add 1/3 cup peppers and 1/4 cup peas; sauté 1 minute more. Add 1/2 cup bok choy, 1/3 cup mushrooms, 4 wedges potato and 2 tablespoons Stir-Fry Sauce. Mix well; cover and simmer until bok choy is wilted and vegetables are hot.

Nutrition Information Per Serving:

    218 calories; 6 g fat; 1 mg cholesterol; 402 mg sodium; 38 g carbohydrate; 7 g fiber; 6 g protein

Wisconsin Potato & Vegetable Growers Association
Recipe provided by the United States Potato Board



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