Pork Stir-Fry USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Pork Stir-Fry consists of marinated pork loin and lean pork shoulder and vegetables served over brown rice.
NSLP/SBP CREDITING INFORMATION:
¾ cup (6 fl oz spoodle) pork and vegetable mixture and ½ cup (No. 8 scoop) rice provides:
Legume as Meat/Meat Alternate: 2 oz equivalent meat/meat alternate, ⅛ cup dark green vegetable, ¼ cup red/orange vegetable, ⅛ cup additional vegetable, and 1 oz equivalent grains.
OR
Legume as Vegetable: 1 oz equivalent meat/meat alternate, ⅛ cup legume vegetable, ⅛ cup dark green vegetable, ¼ red/orange vegetable, and 1 oz equivalent grains.
1 from 2 votes

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Instructions
 

  • Boil water.
  • Place 1 qt 3 Tbsp brown rice (1 lb 11 oz) in each steam table pan (12" x 20" x 2½").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Pour boiling water (1 qt 2 cup per steam table pan) over brown rice. Stir. Cover pans tightly.
  • Bake:
    Conventional oven: 350 °F for 40 minutes.
    Convection oven: 325 °F for 40 minutes.
    Steamer: 5 lb pressure for 25 minutes.
  • Remove cooked rice from oven and let stand covered for 5 minutes. Stir rice.
  • Critical Control Point:
    Heat to 135 °F or higher.
  • Critical Control Point:
    Hold for hot service at 135 °F or higher.
  • Set aside for step 23
  • Combine pork, soy sauce, hoisin sauce, ⅔ cup 1 Tbsp 1 tsp cornstarch, 2 Tbsp ginger, 2 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, salt and sugar in a large bowl. Double the amounts for 100 servings. Stir well. Cover tightly and refrigerate. Allow pork mixture to marinate for 12–24 hours.
  • Critical Control Point:
    Cool to 41 °F or lower within 4 hours.
  • Set remaining ginger and garlic aside for step 19. Set remaining cornstarch aside for step 20.
  • Place marinated pork in a large stock pot uncovered over high heat for 2–3 minutes. Stir constantly
  • Add 2 cups chicken broth. Heat to a rolling boil, allowing mixture to thicken. Set remaining chicken broth aside for step 20.
  • Critical Control Point:
    Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point:
    Hold for hot service at 135 °F or higher.
  • Transfer 1 qt 3 cups (about 2 lb 15 oz) pork mixture to a steam table pan (12" x 20" x 2½"). Set aside for step 23.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside for step 19.
  • Heat oil in a large stock pot.
  • Add boiled broccoli, edamame, carrots, onions and remaining ginger and garlic. Saute uncovered for 2-3 minutes, stirring occasionally.
  • Add remaining chicken broth. Heat to a rolling boil. Add remaining cornstarch.
  • Add water. Stir well. Allow mixture to thicken.
  • Critical Control Point:
    Heat to 135 °F or higher.
  • Pour 1 gallon (7 lb 14 oz) vegetable mixture over pork mixture into each steam table pan (12" x 20" x 2½"). Stir well.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Portion pork and vegetable mixture with 6 fl oz spoodle (¾ cup).
    Portion rice with No. 8 scoop (½ cup).

Nutrition INFORMATION

Pork Stir-Fry USDA Recipe for Schools
Amount Per Serving
 
0 ¾ cup (6 fl oz spoodle) pork and vegetable mixture and ½ cup (No. 8 scoop) rice.
Calories
256
Total Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
28
mg
9
%
Sodium
 
441
mg
19
%
Total Carbohydrate
 
29
g
10
%
Dietary Fiber
 
5
g
21
%
Total Sugars
 
12
g
13
%
Protein
 
15
g
30
%
Vitamin D
 
5
IU
33
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
Potassium
 
433
mg
12
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature onions: 1 lb 10 oz
Carrots: 2 lb 14 oz
Broccoli: 5 lb
100 Servings:
Mature onions: 3 lb 4 oz
Carrots: 5 lb 12 oz
Broccoli: 10 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #3: Complex Food Preparation.
Yield / Volume
50 Servings:
About 21 lb 10 oz pork and vegetable mixture and about 8 lb rice
About 2 gal 2 qt 3¼ cup and about 1 gal rice/4 steam table pans (12" x 20" x 2½")
2 pans for pork and vegetable mixture and 2 pans for rice
100 Servings:
About 43 lb 4 oz pork and vegetable mixture and about 16 lb rice
About 5 gal 1 qt 2½ cup and about 2 gal rice/8 steam table pans (12" x 20" x 2½")
4 pans for pork and vegetable mixture and 4 pans for rice