Sweet and Sour Stir-fry Vegetables

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Susan Campbell

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Makes about 50 cups

2 cups ketchup
2 cups vinegar
2 cups brown sugar or honey
1/3 cup soy sauce
2/3 cup cornstarch
1 teaspoon dried red pepper flakes OR
1/2 teaspoon cayenne
3 cups water
1/4 cup toasted sesame oil
3 quarts thinly sliced onions
2 tablespoons minced garlic
10 carrots, thinly sliced
10 stalks celery, thinly sliced
3 pounds mushrooms, sliced (about 1 gallon)
10 red bell peppers, thinly sliced
10 medium zucchini, thinly sliced
10 cups snow peas

Cooked rice for serving

Combine ketchup, vinegar, sugar or honey, soy sauce, cornstarch, pepper flakes or cayenne, and water in a small bowl. Stir to mix, then set aside.

In a large skillet or wok, heat sesame oil and add onion, garlic, carrots, and celery. Cook, stirring often, until vegetables just begin to soften, about 10 minutes. Add mushrooms and cook 5 minutes, then add bell pepper and zucchini. Continue cooking over medium-high heat, stirring continuously, until the vegetables are just tender, 5 to 10 minutes. Add the snow peas and sauce mixture and cook, stirring constantly, until sauce is clear and thickened, 2 to 5 minutes. Serve with rice.

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