Serves 50

Chinese-style Stir FryIngredients:
1 lb firm tofu, well drained and cubed into bite-size pieces
5 lbs cubed chicken breastor cubed pork
5 lbs beef, sliced into thin bite-size pieces
3 quarts chicken broth, divided
3 1/2 cups water
1 1/2 cups cornstarch
4 cups dark soy sauce, divided
1 1/2 cups hot chili oil
2 Tbsp fresh black pepper
1 1/8 cups vegetable or other cooking oil (Peanut, is preferred)
1 stalk (about 10-12 ribs) finely chopped celery
4 cups water chestnuts, drained
6 small white onions
6 green onions, coarsely chopped on the bias
6 medium carrots, halved lengthwise and finely sliced on the bias
3 cups shiitake mushrooms, stems removed and discarded
6 medium red bell peppers, seeded and julienned
4 cups snow peas
4 cups broccoli florets

1. Slice the tofu block horizontally into 2 slabs. Place pieces side by side on a double layer of paper towels. Place a paper towel on top of the tofu and place a moderately heavy dish or platter on the towel to press the moisture out. Let stand, draining, for a minimum of 15 minutes.
2. Cut the tofu into bite size cubes and place into a container without packing it down.
3. Combine half chicken broth with the soy sauce, chili oil and black pepper. Pour over tofu to cover, allowing it to stand, covered with liquid, one hour to absorb flavor.
4. Stir cornstarch into water, develop a slurry, and set aside.
5. Place the cooking oil in a large cooking vessel and place over medium high heat. Add the meat and sauté until cooked through to medium rare. Remove from pan and place in large serving dish.
6. Add the onions to the hot pan, and sauté until they begin to turn translucent.
7. Add carrots and celery and cook until al dente.
8. Add red pepper, chestnuts, bamboo shoots and broccoli, stirring constantly until al dente.
9. Add tofu and all the marinade liquid.
10. Pour in remaining chicken broth. (Adjust chili oil and soy sauce to taste)
11. Add mushrooms, green onions and snow peas, stirring until hot.
12. Use a slotted spoon to remove the cooked vegetables to the serving dish, placing directly over the cooked meat.
13. Stir the cornstarch and water slurry into the liquid in the pan. Stir constantly over high heat until the liquid thickens.
14. Return the hot vegetables and meat to the pan, stirring to combine with the sauce and reheat.
15. Plate and serve immediately over white or fried rice.

Cook’s note: This recipe was prepared in a shallow hotel pan positioned over two burners.