Servings: 100 Portions
Portions: 1-1/4 Cups Each
20 lb. shrimp, frozen, raw, peeled, deveined
3 gallon (12 lb) onions, dry, sliced, large
2 gallon (8 lb) celery, fresh, 1 inch pieces
5-1/4 quart (3 lb) cabbage, fresh, coarsely cut (optional)
3 cups salad oil or shortening melted
2 tablespoon pepper
1 teaspoon ginger
1-1/4 gallon water
3-1/2 cups soy sauce
1/2 cup molasses
5 ounce soup and gravy base, chicken
6 quart (13 lb or 2-No. 10 can) bean sprouts, canned
3-1/4 cups (1 lb) starch, corn
Sauté partially thawed shrimp with vegetables in salad oil or melted shortening for 5 minutes. Sprinkle with pepper and ginger. Add water, soy sauce , molasses, and chicken soup and gravy base. Bring to a boil; cover; simmer 10 minutes. Drain bean sprouts; reserve liquid; set aside both liquid and bean sprouts. Combine reserved liquid with cornstarch to make a smooth paste. Add slowly to hot meat mixture, stirring constantly.
Cook 5 to 8 minutes or until thickened. Add bean sprouts; mix well; bring to a simmer.
NOTE:
13 lb 5 oz dry onions A.P. will yield 12 lb sliced onions.
10 lb 15 oz fresh celery AP. will yield 8 lb 1-inch pieces celery.
3 lb 12 oz A.P. fresh cabbage will yield 3 lb coarsely cut cabbage.
Serve with Chow Mein Noodles (3-No. 10 can) for 100 portions.