INGREDIENTS:Marinade: 2 oz. sugar ½ oz. chili garlic sauce 1 ½ fl. oz. Thai fish sauce 1 tsp. cornstarchVegetables: 8 oz. carrots, julienne, blanched and cooled 11 ½ oz. Sugar Snap Peas, blanched to 165°F and...
INGREDIENTS: Sauce: 3/8 cup chili paste 1 Tbsp. fresh ginger, minced 1 cup soy sauce ¾ cup rice wine vinegar 3/8 cup sesame oil ¾ tsp. garlic, minced ¼ cup sugar 1 cup peanut oil 3 ¼ cups red peppers, 1 inch dice 3 ¾...