HEART OF PALM STIR FRY
(4 servings)
•5 PIECES FRESH HEART OF PALM (CUT JULIENNE)
•1 LB. SHIITAKE MUSHROOMS (CUT JULIENNE)
•1 LB. BROCOLLINI FLORETS (BLANCHED)
•1 RED BELL PEPPER (CUT JULIENNE)
•1 CUP CSP "SWEET AND SPICY STIR FRY SAUCE"
TM
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IN A LARGE SAUTE PAN OR WOK HEAT THE OLIVE OIL UNTIL SMOKING AND ADD THE SHIITAKES. SAUTE FOR 2 MINUTES AND ADD THE
BELL PEPPERS. SAUTE ONE MINUTE MORE AND THE BROCOLLIN AND HEART OF PALM. CONTINUE TO SAUTE UNTIL PAN IS VERY HOT AND
ADD THE SAUCE MIXTURE. LET THIS REDUCE ALMOST COMPLETELY AND SEASON WITH SALT AND PEPPER. SERVE WITH GRILLED
CHICKEN BREAST.  (
IF YOU WOULD LIKE A SAMPLE OF OUR "SWEET AND SPICY STIR FRY SAUCE" TM  PLEASE EMAIL US FROM THE CONTACT US PAGE)
California Specialty Produce
ONE EARTH                                  ONE PEOPLE
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BY: CHEF STEPHEN JOHNSTON