Asian Vegetable Stir Fry Infused with Green Tea and Ginger
Portions:
25Preparation Time:
Cooking Time:
Ingredients
For infusion :
- 3 L (12 cups) Water
- 6 bags Green tea
- 20 g (3 tbsp) Ground ginger
- 55 ml (¼ cup) Mirin
- 55 ml (¼ cup) Sauce soya
- 70 g (2½ oz) Sugar
Yield: 50 servings of 60 ml (¼ cup)
For cooking :
- 2kg (4½ lbs) Arctic Gardens S tir Fry Mix
- 10g (1 tbsp) Garlic, chopped
- 30ml (2 tbsp) Roasted sesame seeds
- To taste : Salt and pepper
Preparation
- In a pot, bring water to a boil, then add all of the infused ingredients. Reduce heat and infuse on low heat for an hour.
- Remove tea bags from the infusion and keep warm*.
*may be cooled and stored in the fridge.
For serving:
- In a wok, bring the infusion to a boil (ratio: 60 ml of infusion for 80 g of vegetables).
- Add garlic and frozen vegetable mix. Cook on medium heat for 3 or 4 minutes or until al dente.
- Add salt and pepper to taste.
