North Dakota Adult Nutrition

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Stir Fry Pork

Brooke Wojdynski

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Stir Fry

Nutritional Content

Allergens: Citrus; AllergenWheat; AllergenSoy; Peppers Bell; Corn; Onion; Garlic; Chicken

Calories: 140 Kcal

Carbohydrates: 10 g

Protein: 17 g

Total Fat: 3.5 g

Calcium: 20 mg

Sodium: 350 mg

Ingredients

10 Servings

  • 1 1/4 tsp Base, Chicken Paste LS G-F

  • 1 1/4 Cup Water, Tap

  • 3/4 Cup Juice Orange f/BIB 6 flz

  • 1/3 Cup Sauce, Soy Bulk LS

  • 1 Tbsp 2 tsp Cornstarch

  • 2 Tbsp 1 tsp Sugar, Brown Light

  • 1 1/4 tsp Garlic, Powder

  • 2 lb Pork, Diced Raw

  • 5 Oz Onion, Yellow

  • 1 1/4 tsp Oil, Vegetable

  • 5 Oz Peppers, Green Fresh

25 Servings

  • 1 Tbsp Base, Chicken Paste LS G-F

  • 3 Cup Water, Tap

  • 2 Cup Juice Orange f/BIB 6 flz

  • 3/4 Cup Sauce, Soy Bulk LS

  • 1/4 Cup Cornstarch

  • 1/3 Cup Sugar, Brown Light

  • 1 Tbsp Garlic, Powder

  • 5 lb Pork, Diced Raw

  • 12 Oz Onion, Yellow

  • 1 Tbsp Oil, Vegetable

  • 12 Oz Peppers, Green Fresh

50 Servings

  • 2 Tbsp Base, Chicken Paste LS G-F

  • 1 1/2 Qt Water, Tap

  • 1 Qt Juice Orange f/BIB 6 flz

  • 1 1/2 Cup Sauce, Soy Bulk LS

  • 1/2 Cup Cornstarch

  • 3/4 Cup Sugar, Brown Light

  • 2 Tbsp Garlic, Powder

  • 10 lb Pork, Diced Raw

  • 1 lb 8 Oz Onion, Yellow

  • 2 Tbsp Oil, Vegetable

  • 1 lb 8 Oz Peppers, Green Fresh

100 Servings

  • 1/4 Cup Base, Chicken Paste LS G-F

  • 3 Qt Water, Tap

  • 2 Qt Juice Orange f/BIB 6 flz

  • 3 Cup Sauce, Soy Bulk LS

  • 1 Cup Cornstarch

  • 1 1/2 Cup Sugar, Brown Light

  • 1/4 Cup Garlic, Powder

  • 20 lb Pork, Diced Raw

  • 3 lb Onion, Yellow

  • 1/4 Cup Oil, Vegetable

  • 3 lb Peppers, Green Fresh

Instructions

  1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.

  2. SAUCE. In a bowl, stir together chicken base and water, orange juice, soy sauce, cornstarch, brown sugar and garlic powder. Add meat cubes & marinate overnight refrigerated at <40F/4C. The next day, drain marinade off meat, reserving for later use. Chill both at <40F/4C.

  3. Pour oil into large skillet. Preheat over medium-high heat. Stir fry vegetable until crisp tender (Approximately 8-10minutes). Remove, from skillet.

  4. Add meat to the hot skillet. Stir fry for 4-6 min or until pork is no longer pink and *internal temp 155F/68C has been reached. Remove pork from heat and set aside. CCP - Maintain >135F/57C.

  5. Stir reserved marinade and pour into middle of skillet. Cook and stir until thickened and bubbling at a gentle boil, at least 2 minutes. Return meat and vegetables to skillet. Cook and stir for 1-2 minutes until hot throughout. Serving suggestion: Serve over rice.

  6. CCP - Maintain >135F/57C for only 4 hrs.

  7. CCP - Cool: Product must reach 140F/60C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  8. CCP - Reheat: To internal temp of 165F/74C held 15 sec within 2 hrs - one time only.



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