From: Debbie Porter, True Food Kitchen, Scottsdale, AZ. Yield: 4 servings. 3 Tbsp. wok aromatics (recipe follows) ¾ cup teriyaki sauce (recipe follows) as needed, Velvet Chicken (recipe follows) 4 Tbsp. expeller-pressed canola oil 6 oz. baby bok choy, ½” pieces 4½ oz. broccoli florets, 1” pieces 4 oz. green beans, 1” pieces 3½ oz. sugar snap peas, stemmed 3 oz. onion, ¼”-thick slices 2½ cups brown rice, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.