Island Style Vegetables & Barbecued Pork

Grande Classic® Cantonese Blend

Ingredients

6 ¼ qts.Guava nectar
12 ozs.Dijon-Style mustard
24 ozs.Rice wine or sherry
1 lb.Peeled and grated or minced ginger
4 ozs.Constarch (1 cup)
24 ozs.Olive oil
50 lbs.FLAV-R-PAC® Grande Classic® Cantonese Blend
17 lbs.Steamed white rice, warm
12 ½ lbs.Barbecued, boneless pork, sliced (Chinese-sty

Directions

  1. In large stock pot, combine guava nectar, mustard, rice wine, ginger and cornstarch; whisk to blend ingredients. Add olive oil and whisk again.
  2. Bring liquid to a simmer and cook while stirring until thick, about 5 minutes. Reduce heat and keep warm. (Glaze can be made 3 days in advance and refrigerated.)
  3. In three large stock pots, add 1 cup water to each and divide the FLAV-R-PAC Grande Classics Cantonese Blend vegetables among pots. Cover and bring to a boil; reduce heat to medium and cook covered for 10 minutes. Gently stir to separate vegetables and drain immediately. Divide vegetables into 3 hotel pans or large containers.
  4. Divide warm glaze among vegetables and gently toss to coat.
Yield: