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.

Related Recipes

Recipe

Caribbean Chicken Salad with Pearled Sorghum

View Recipe