Stir-Fry on Crisp Potatoes

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Stir-Fry on Crisp Potatoes

Liven up late-night menus with this little item.

Serves: 48


	Ingredients 7 lbs, 8 oz dehydrated instant shredded potatoes 1-1/2 gal hot water 3 Tbsp salt 1 Tbsp ground pepper 1 cup vegetable oil 5 lb chicken, sliced 1/4" x 1/2" x 2" 1 Tbsp minced garlic 8 lb broccoli, thinly sliced diagonally 3 lb sliced sweet red peppers 2 lb sliced onion 1 lb sliced mushrooms 8 oz sliced celery 1 Tbsp grated fresh ginger root 1-1/2 tsp salt 1 tsp dried crushed red chilies 1 qt water 1 cup soy sauce 1/2 cup dry sherry 2 Tbsp cornstarch

Method

Combine potatoes, water, 3 Tbsp salt and pepper; mix well. Soak 15 to 30 minutes. Drain thoroughly.

Coat a 6 or 7" omelet pan with vegetable oil spray and add 1 tsp oil. Add 1 cup potato mixture to pan; sprinkle with salt and pepper. Pan-fry, spreading potatoes on bottom of pan to for a disc. Flip potatoes and brown second side. Slide out of pan onto platter.

Sauté chicken and garlic in large skillet coated with vegetable oil spray until chicken is barely cooked. Add broccoli, peppers, onion, mushrooms, celery, ginger, 1-1/2 tsp salt and chilies; sauté until broccoli is crisp-tender.

Mix water, soy sauce, sherry and cornstarch; add to chicken mixture and cook and stir until sauce thickens. Serve one cup chicken mixture on each potato round.