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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Spring Chop Suey

Spring Chop Suey

Chef Yvette Marie Hirang, Sales Consultant, Kansas City, Mo.

Ingredients

  • 1/4 c yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 c chard, strips
  • 1/2 c fava beans, cooked
  • 1 c artichokes, cooked and quartered
  • 1 c water chestnuts, cooked
  • 1 c bamboo shoots, or 1 cup bean sprouts
  • 3 tbsp soy sauce
  • 3 tbsp oyster sauce
  • 1 tbsp granulated sugar
  • 1/4 c green onions
  • 1 tbsp cornstarch dissolved in 2 tbsp water
  • 3 tbsp oil, for sautéing

Preparation

  1. Heat oil in a wok or saute pan. Add onions, garlic and ginger when oil is hot. Cook until soft; do not brown. Add chard strips. Add soy sauce, oyster sauce and sugar; stir. You may add two tablespoons of water if it’s too dry. Mix in the rest of the vegetables, stirring as you add each ingredient. Add cornstarch mixture and stir until sauce is thickened. Turn heat off, then add green onions. Serve on top of brown rice.
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