Yield: 50
INGREDIENTS
25 cups brown or white rice, rinsed, cooked
1 1/2 lbs bean sprouts
18 ea shitake mushrooms
12 ea zucchini, halved, diced, blanched
12 ea carrots, julienned
2 ea daikon radish, julienned
4 tsp sesame seeds, toasted
8 ea scallions
6 ea bok choy
12 ea Asian-style egg omelette, thinly sliced
4 cups gochujang (Korean spiced red pepper paste)
2 cups Sprite
3/4 cup corn syrup
3/4 cup sesame oil
3/4 cup minced garlic
3/4 cup minced ginger
8 Tbsp rice wine vinegar
2 Tbsp sesame seeds
METHOD
1. Mix all ingredients together in 3 oz serving dishes or in one large bowl for buffet.
Recipe provided by Ken Barrett, BG Events & Catering, during the 2015 Art of Catering Food conference in Salt Lake City.
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