From: Chef Alexander Ong, Betelnut Pejiu Wu, San Francisco. Yield: 24 servings. Mongolian Pork: 20 lb. pork butt, trimmed of excess fat 8 cups Kikkoman Soy Sauce 8 cups orange juice 2 lb. fresh ginger, crushed 3 cups dried Szechuan chiles 20 pieces star anise For Plating: ¾ cup oyster sauce ¾ cup Xiao Shing wine ¼ cup sesame oil 2¼ cups vegetable oil 24 cups shredded napa cabbage 12 cups bean sprouts ¼ cup minced garlic ¼ cup minced ging er 6 cups julienned scallions 12 ...
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