Stir-Fry Pork USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Stir-frying is a popular and efficient cooking technique that involves using a small amount of oil to pan-fry vegetable medleys, meats, and seasonings.
CACFP CREDITING INFORMATION
¹⁄2 cup (4 oz spoodle) stir-fry over ¹⁄4 cup (No. 16 scoop) rice provides 1¹⁄2 oz equivalent meat, ¹⁄4 cup vegetable, and ¹⁄2 oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
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Prep Time 35 minutes
Cook Time 1 hour 30 minutes

Instructions
 

  • Combine brown rice and water in a large stockpot. Stir once.
    For 25 servings, add 1 qt water.
    For 50 servings, add 2 qt water.
    Reserve remaining water for step 4. Heat over medium–high heat to a rolling boil.
  • Cover and reduce heat to medium. Cook until water is absorbed, 30–40 minutes. Fluff the rice gently with a large slotted spoon.
  • Make cornstarch mixture: In a small bowl, whisk together cornstarch, remaining water, and soy sauce until smooth.
  • Make sauce: In a medium pot, bring chicken broth to a boil over medium–high heat. Stir in cornstarch mixture. Cook and stir frequently until nectar thick, 10–15 minutes. Remove from heat and set sauce aside.
  • Heat oil in a wok, tilting skillet, or skillet(s) over medium–high heat:
    For 25 servings, use 2 extra-large skillets.
    For 50 servings, use 4 extra-large skillets.
  • Add broccoli and sauté for 5–7 minutes, or until vegetables are thawed. Stir frequently.
  • Add carrots, onions, garlic powder, and ginger. Cook for 5 minutes or until vegetables become slightly tender. Remove from skillet and set aside.
  • Season pork with salt and pepper.
  • Coat skillet with nonstick cooking spray and place over medium high heat. Add pork and brown for 15–20 minutes. Stir frequently.
    Critical Control Point: Heat to 155 °F or higher for at least 15 seconds.
  • Add vegetables and sauce to skillet. Cook for 2–3 minutes. Stir frequently.
    Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Serve ¹⁄2 cup (4 oz spoodle) stir-fry over ¹⁄4 cup (No. 16 scoop) rice.
    Critical Control Point: Hold for hot service at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Stir-Fry Pork USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄2 cup (4 oz spoodle) stir fry over ¹⁄4 cup (No. 16 scoop) rice.
Calories 180 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 334mg15%
Total Carbohydrate 17g6%
Dietary Fiber 2g8%
Total Sugars 1g1%
Protein 16g32%
Calcium 27mg3%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Mature onions: 15 oz
Carrots: 1 lb 4 oz
50 Servings:
Mature onions: 1 lb 13 oz
Carrots: 2 lb 7 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Variation
If pork is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Hold raw pork at 40 °F or lower.
Ground ginger may be substituted for fresh ginger root. If using ground ginger, use half of the amount required in the recipe.
Yield / Volume
25 Servings:
6 lb 15³⁄4 oz
3 qt ¹⁄2 cup stir-fry, 1 qt 2¹⁄4 cup rice
50 Servings:
13 lb 15¹⁄2 oz
1 gal 2 qt 1 cup stir-fry, 3 qt ¹⁄2 cup rice