Asian Orzo Salad AMOUNT: 20 Servings (1/2 Cup ea) Ingredients: Asian Sauce Canola Oil Garlic, minced Ginger, minced Scallions, sliced on bias Cilantro, chopped Oyster Sauce Pineapple Juice Lemon Juice Crushed Red Pepper Flakes     Orzo Water Oil Salt Orzo Salad Ingredients Carrots, small diced Red Pepper, small diced Green Pepper, small diced Baby Corn, small diced Scallions, sliced on bias Straw Mushrooms, drained Quanity: 1 Tbsp 2 Tbsp 2 Tbsp 2 Tbsp 2 Tbsp 2 Cup 1/2 Cup 2 Tbsp as needed 3/4 Gallon 1/4 Cup 1 Tbsp 3 Cups 1 Cup 1 Cup 1 Cup 1 Cup 1 Cup 1 Can Preparation: Sauce: Heat sauce pan. Add oil and heat. Add garlic, ginger & scallions until they start to become aromatic. Stir for about 1-2 minutes being careful not to burn. Add cilantro and stir for another half a minute. Add oyster sauce, pineapple & lemon juices and pepper flakes, stir & bring to simmer and then remove from heat. Cool sauce down until needed. Orzo: Put water in stockpot and bring to boil, add oil and salt. Add orzo and occasionally stir so it does not stick to the bottom of the pan. Cook for about 8-10 minutes Orzo is like pasta and is done when it is al dente. Drain, cool and hold aside until needed. When all your ingredients are ready mix everything together in a big bowl except for the sauce. Add the sauce as needed being careful not to put too much in- Remember - you can always add more but once its in its pretty hard to take out. This salad can be served warm or cold. You can serve it as a side or if you want to throw some cooked chicken, beef or shrimp in it then you could have a nice entrée as well.