Spicy Malibu Stir-Fry (vegan)

Yields 48 Servings

Ingredients

  • 48 ea. Gardenburger® Malibu Burger, cut each burger into strips
  • 6 lbs. Asian rice noodles, blanch and shock in ice bath, coat in sesame oil
  • 12 ea. Thai chili pepper, Birdseye chili pepper, small red Serrano pepper or jalapeno pepper, seeded and julienne cut
  • 3 cups reduced-sodium soy sauce
  • 4 cups gingerroot, grated
  • 1/2 cup garlic, minced
  • 2 cups sesame oil or vegetable oil, sesame is preferred for flavor; vegetable oil will work fine
  • 8 cups Spanish onion, chopped into small dice
  • 8 cups broccoli florets
  • 6 cups carrots, julienned
  • 6 cups peppers—yellow, green or red, or combination, julienned
  • 4 cups mangoes, sliced
  • 6 cups fresh snow peas, trimmed and julienned
  • 3/4 cup fresh cilantro, rough chopped
  • 3/4 cup green onion, sliced
  • 1/2 cup toasted almond slivers

Directions

  1. Combine Malibu Burger strips, chili peppers, soy sauce, gingerroot and garlic in a hotel pan and refrigerate for 30 minutes.
  2. In large nonstick wok or skillet, heat oil over medium-high heat until hot. Stir-fry onion in hot oil for 1 to 2 minutes. Add broccoli, carrots and bell peppers. Stir-fry for 2 to 3 minutes or until crisp-tender. Stir in mangoes.
  3. Add snow peas, rice noodles, patty strips and marinade. Cook and gently stir for 1 to 2 minutes or until heated through.
  4. Stir in cilantro. Garnish with green onion and almonds, if desired.
    Serve immediately.

*Note: Using the jalapeno pepper increases the spicy hotness of the stir-fry. Since hot chili peppers contain volatile oils that can burn your skin or eyes, wear disposable or rubber gloves when working with them. If your bare hands do touch the chili peppers, wash your hands with soap and water.

BACK TO TABLE OF CONTENTS

®, TM, ©2010 Kellogg NA Co.