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Savuer Magazine April 2009
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Greener Giant
Sustainability, going green, reducing carbon footprint and
local and artisanal are all buzz words that we hear more and more. Sysco has
made great strides in this movement, and continues to be the industry leader,
researching and implementing ways to reduce our environmental impact. We are
helping local producers market their goods more effectively, we have reduced the
miles our trucks drive, we continue to help and encourage farmers to raise
products in more healthful ways and we are using our size in a positive way to
effect a paradigm change in the foodservice industry that will carry us through
the rest of the twenty first century. Please read the attached article from the
most recent issue of Savuer magazine that describes the passion Sysco has for
making certain that we not only remain the industry leader in distribution of
quality assured products to the foodservice industry, but that we also remain
the leader in environmentally responsible practices.
To read how Sysco is doing its part to reduce its environmental impact, Click Here.
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| Featured Recipe
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Ingredients
4 Oz. - Chicken thigh meat, boneless
1 Tsp. - Ginger teriyaki seasoning rub
2 Tbl. - Pomace olive oil
1 Tbl. - Almond slivers
1 Tbl. - Red bell pepper
1 Tbl. - Red onion
8 ea. - Bibb lettuce leaves
1/3 Cup - Soy sauce
2/3 Cup - Light corn syrup
1/3 Cup - Ketchup
1/4 Tsp. - Granulated garlic
1/4 Tsp. - Red pepper flakes. crushed
5 Tbl. - Granulated sugar
1 Tbl. - Sesame oil
Preparation-
Working ahead: Season the chicken with the sesame ginger Char Crust and fully
cook the thighs using a char grill, flat top or sauté. Chop the chicken into
very small bite size pieces and refrigerate until needed. To prepare the sweet
sesame sauce, place the soy sauce, corn syrup, garlic, crushed red pepper,
ginger, ketchup and sesame oil in a mixing bowl. Whisk everything together until
the sugar has thoroughly dissolved. The sauce will make 6-8 portions.
- Shred
the napa cabbage, dice the red pepper and red onion. Toast the almond slivers
for 2-3 minutes in a 350 degree oven.
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Serving: Heat the olive oil on medium high heat. Sauté the chicken, bell
pepper and red onion for about 30 seconds. Stir the sauce into the pan. Toss the
almonds and napa cabbage with the other ingredients until just heated.
- Pull
the bibb lettuce leaves and serve them around a bowl of the sesame, napa cabbage
and chicken mix.
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