INGREDIENTS:1 quart peanut butter, chunky style 2 cups soy sauce ½ cup red wine vinegar ½ cup brown sugar ¼ cup garlic, crushed 2 ½ Tbsp. ginger root, freshly grated 4 tsp. salt ½ cup vegetable oil ½ cup Asian sesame oil 2 ½ Tbsp. Asian hot chile oil 8 lb. spaghettini, cooked 12 lbs. Mann’s Broccoli Florettes, blanched, drained and cooled 2 lbs. red bell pepper, cut into thin strips 1 lb. scallions thinly sliced as needed for garnish, toasted sesame seeds (optional)DIRECTIONS:Combine peanut ...

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. 

Already registered? here.