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Spicy Asian Kale and Sorghum Pearls

https://www.sorghumcheckoff.com/recipes/spicy-asian-kale-and-sorghum-pearls/

Ingredients 25 servings 50 servings 75 Servings 100 Servings
Pearled Sorghum 681 gram(s) 1.362 kilogram(s) 2.043 kilogram(s) 2.724 kilogram(s)
Tap Water 1 quart(s) 2 quart(s) 3 quart(s) 1 gallon(s)
Ham 8 ounce(s) 1 pound(s) 1.5 pound(s) 2 pound(s)
Canola Oil 4 fluid ounce(s) 1 cup(s) 1.5 cup(s) 1 pint(s)
Yellow Onion, Diced 1.5 cup(s) 1.5 pint(s) 1.125 quart(s) 1.5 quart(s)
Crushed Garlic Cloves 4 8 12 16
Coarsely Chopped Kale 6 pound(s) 12 pound(s) 18 pound(s) 24 pound(s)
Vinegar 1 cup(s) 1 pint(s) 1.5 pint(s) 1 quart(s)
Ground White Pepper 1 teaspoon(s) 2 teaspoon(s) 1 tablespoon(s) 1.333 tablespoon(s)
Sauce, Hoisin 1 cup(s) 1 pint(s) 1.5 pint(s) 1 quart(s)
Sesame Seeds 2 fluid ounce(s) 4 fluid ounce(s) 6 fluid ounce(s) 1 cup(s)
Low Sodium Soy Sauce 1 cup(s) 1 pint(s) 1.5 pint(s) 1 quart(s)

Ingredients

  • See above table for scaled ingredient requirements

Instructions

  1. Bring the water to a boil and add the sorghum pearls. Bring to a boil again then reduce heat and simmer for 38 minutes. When done, remove from heat, cover and reserve.
  2. Heat the canola oil in a large rondo pot.
  3. Add the onions and sauté until onions are translucent.
  4. Add the garlic and finely julienned ham (1 1/8 inch-wide strips by 2 ½ inches long) and heat thoroughly.
  5. Add the vinegar, soy sauce, pepper and Hoisin sauce and bring to a boil.
  6. Add the kale and wilt slightly. Fold in the sorghum pearls and sesame seeds, then mix thoroughly.
  7. Serve warm.

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