Mango Tango Shrimp Stir Fry
FLAV-R-PAC® Stir Fry Vegetables
Ingredients
| 1 ¾ qts. | Prepared black bean garlic sauce |
| 1 ½ qts. | Honey |
| 25 oz. | Sake or sherry |
| ¾ cup | Shredded ginger |
| 24 oz. | Vegetable oil, divided |
| 16 lbs. | Medium-size, raw shrimp, shelled and veined |
| 50 lbs. | FLAV-R-PAC Stir Fry Vegetables |
| 9 ½ lbs. | Diced mango |
Directions
- In large bowl or container, combine black bean garlic sauce, honey, sake and ginger. Stir to blend ingredients.
- Divide 12 ounces oil (reserve remaining oil) among sauté pans or woks and heat over medium high until smoking. Add shrimp and cook, stirring occasionally until shrimp turns opaque and pink. Remove from pan and keep warm.
- Add reserved oil to pans and heat again until smoking. Add FLAV-R-PAC Stir Fry Vegetables with Rice and cook 8 to 10 minutes, stirring occasionally, until heated through.
- Add black bean-sake glaze and stir fry another 2 to 4 minutes until hot. FOR INDIVIDUAL SERVICE: Plate 8 ounces vegetable mixture, top with 2 1/2 ounces cooked shrimp and sprinkle the plate with 1 1/2 ounces mango. Serve immediately. FOR VOLUME FEEDING: Toss cooked shrimp into stir fry vegetables and divide mixture among steam table pans. Sprinkle the tops with mango and display remaining mango in chilled bowls off to the side.