Staff and students at the University of Massachusetts celebrated the start of the new semester yesterday by making the world's largest stir-fry.
Using a custom-built, 14-foot-frying pan, the 1,820-kilogram meal included 360 kilograms of chicken, 227 kilogram of onions, 180 kilograms of carrots, 135 kilograms of broccoli as well as peppers, green beans, bok choy, peanuts, basil and garlic. It was cooked in 23 kilograms of canola oil.
Ken Toong, executive director of Auxiliary Enterprises at UMass-Amherst, says the purpose was to stress sustainability and promoting healthy eating as many of the vegetables were grown at a student-run farm.
"We started feeding off the energy from last year's world's longest California roll," said project manager Christopher Howland.
"Ken Toong always likes to bring in the year with a sense of community, a big bang welcome to UMass, so he said, 'You know what, let's start the year with the world's largest stir-fry."' Cooking the stir-fry, with the help of student and faculty volunteers, were lead chefs Jet Tila, who helped UMass make the world's largest California roll last year, and UMass executive chef Willie Sng.
"Jet actually had the record previously, so he kind of knew the logistics of what to expect and what we should do and what we shouldn't do," Howland said.
"So we used him as a consultant. He was like, 'You will probably need a 14-foot pan in diameter, 18 inches deep to kind of handle the weight.'" A Guinness Book of World Records representative was on hand to certify the record. The previous record was 1,050 kilograms.
360 kg Amount of chicken used for the record-breaking stir-fry
227 kg Amount of onion used for the stir-fry
14-foot Length of the pan required to make the stiry-fry