Smoky Hoisin Stir Fry

This recipe was developed by Chef Christina Joslin at The University of Rhode Island during one of our product trainings.

Servings: 6
Serving size: 1 cup

Ingredients

2 tablespoons canola oil
1/2 cup broccoli, florets
1/2 cup cauliflower, florets
1/2 cup bell peppers, sliced
1/2 cup carrots, sliced
1/4 cup baby corn
2 tablespoons water
1 cup Barvecue shreds
3/4 cup Hoisin sauce
1/2 cup cilantro, chopped
2 cups Jasmine rice, prepared

Preparation

1. In a skillet, heat vegetable oil until shimmering. Add cauliflower and carrot first, cook 1-2 minutes. Add remaining vegetables and continue to cook while stirring. Add 1-2 tablespoons water if needed to flash steam larger pieces of vegetables.
2. Add Barvecue shreds, finish with Hoisin sauce and cook an additional 30 seconds.
3. Serve with steamed Jasmine rice and top with cilantro.