Whole Grain Barvecue Stir Fry
This recipe was developed by Chef Craig Mombert at Davidson College during one of our product trainings.
Click here to view and print a PDF version of this recipe.
Servings: 1
Serving size: 10 ounces
Ingredients
1 Ounce Red Onion, Diced
1 Ounce Green Bell Pepper, Diced
1 Ounce Leek
3 Fluid ounces Asian Dark Sauce (recipe below)
3 Ounces Barvecue Naked Pulled BVQ
1 Ounce JUST Egg Folded, Julienne
4 Ounces In Harvest Naked, Wild, and Free Sorghum, cooked
Preparation
1. Take the In Harvest Naked, Wild and Free sorghum blend, follow cooking directions on the package, then reserve.
2. Dice red onion, green pepper, and leeks.
3. Measure the Barvecue Naked Pulled BVQ and reserve.
4. Take the JUST Egg Folded Plant Egg and julienne and reserve.
5. Heat the sauté pan with sesame oil.
6. Add the red onion, green pepper, and leeks, cook moving rapidly for 20-30 seconds.
7. Add the Barvecue Naked Pulled BVQ and the julienne JUST Egg Folded to the vegetables. Cook for 30 seconds to heat the two.
8. Add the In Harvest Naked, Wild and Free Sorghum and the Asian Dark Sauce. Continue moving and incorporating the products until it is heated through.
9. Place on plate and it is ready to eat.
Notes
This is something that could be done for an action station.
Asian Dark Sauce
Click here to view and print a PDF version of this recipe
Yield: 1 gallon
Ingredients
2 Pounds Sugar
1 Quart Tamari Sauce
2 Cups Vegetarian Oyster Sauce
4 Tablespoons Mirepoix Paste or Vegetable Base
3 Quarts Water (Hot) of Vegetable Stock
1 Pint White Wine
3 Tablespoons Ginger Root, Peeled and Chopped
2 Ounces Green Onions Chopped
½ Cup Corn Starch
1 Cup Water
Preparation
1. Place the sugar into a pot or food service approved container.
2. Take the hot vegetable stock and mix into the sugar until it is dissolved.
3. Add the rest of the ingredients and mix well with a whisk.
4. Cool down the product in blast chiller then label, date, and place in the cooler.
Notes
This is made up ahead of time to use on an action station.