Stir-Fry Pork USDA Recipe for Family Child Care Homes
Age Group: Ages 3-5
Serving Size: 6
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 INFORMATION½ cup stir-fry over ¼ cup rice provides 1½ oz equivalent meat, ¼ cup vegetable, and ½ oz equivalent grains.SOURCETeam Nutrition CACFP Multicultural Recipe Project.https://teamnutrition.usda.gov
Ingredients
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
Quantity
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
Ingredients
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
Quantity
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
Quantity
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
Quantity
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
*See Marketing Guide
Ingredients
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
Quantity
- ½ cup Brown rice, long grain, uncooked
- 17 Tbsp (1 cup 1 Tbsp) Water
- 1 Tbsp Cornstarch
- 1 Tbsp Soy sauce, low-sodium
- 1 cup Chicken broth, low-sodium
- 1 Tbsp Canola oil
- 1 cup Broccoli, frozen, chopped
- 2 cups Carrots, fresh, peeled, shredded
- ¾ cup Onions, fresh, peeled, ¼" diced
- 2 tsp Garlic powder
- 2 tsp Ginger root, fresh, grated (or 1 tsp ginger, ground)
- ½ tsp Salt, table
- ¼ tsp Black pepper, ground
- 1 lb Pork, sirloin roast, fresh or frozen, ½" cubed
- - - Nonstick cooking spray
*See Marketing Guide
Instructions
- Combine brown rice and 1 cup water in a small pot. Reserve remaining water for step 4.
- Heat over medium–high heat to a rolling boil.
- Cover and reduce heat to low. Cook until water is absorbed, about 25 minutes. Fluff the rice gently with a fork.
- Make cornstarch mixture: In a small bowl whisk together cornstarch, remaining water, and soy sauce until smooth.
- Make sauce: In a small pot, bring chicken broth to a boil over medium–high heat. Stir in cornstarch mixture. Cook and stir frequently until nectar thick, 5–7 minutes. Remove from heat, and set sauce aside.
- Heat oil in a wok or skillet over medium–high heat.
- Add broccoli, and sauté for 3–5 minutes or until thawed. Stir frequently.
- Add carrots, onions, garlic powder, and ginger. Cook for 3 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 10–15 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. Heat to 140 °F or higher for at least 15 seconds.
- Serve ½ cup stir-fry over ¼ cup rice.Critical Control Point: Hold at 140 °F or higher.
Nutrition INFORMATION
Stir-Fry Pork USDA Recipe for Family Child Care Homes
Amount Per Serving
0 ½ cup stir-fry over ¼ cup rice.
Calories
180
Total Fat
5
g
8
%
Saturated Fat
1
g
6
%
Cholesterol
36
mg
12
%
Sodium
334
mg
15
%
Total Carbohydrate
17
g
6
%
Dietary Fiber
2
g
8
%
Total Sugars
1
g
1
%
Protein
16
g
32
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
VariationIf pork is frozen, defrost in the refrigerator 1 day for 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
