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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Ingredients
 

50 Servings

    Weight

    • - - Water
    • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
    • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
    • 2 lb 8 oz Pork shoulder, lean
    • - - Soy sauce, low-sodium
    • 3 oz Hoisin sauce
    • 7 oz Cornstarch
    • 2 oz Ginger, fresh, chopped
    • 3 oz Garlic, minced
    • - - Pepper, black or white, ground
    • - - Red pepper flakes
    • - - Rice vinegar
    • - - Salt
    • 14 oz Sugar
    • - - Chicken broth, low-sodium
    • 4 lb *Broccoli, fresh, chopped
    • - - Canola oil
    • 4 lb Edamame (frozen), thawed

    • 2 lb 14 oz *Carrots, fresh, shredded coarsely

    • 1 lb 6 oz *Onions, fresh, chopped
    • - - Water

    Measure

    • 3 qt Water
    • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
    • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
    • 1 qt 1½ cups Pork shoulder, lean
    • ¼ cup Soy sauce, low sodium
    • ¼ cup 2 Tbsp Hoisin sauce
    • 1½ cups Cornstarch
    • ¼ cup Ginger, fresh, chopped
    • ¼ cup Garlic, minced
    • 2 tsp Pepper, black or white, ground
    • 2 tsp Red pepper flakes
    • ¼ cup Rice vinegar
    • 1½ tsp Salt
    • 1¾ cups Sugar
    • 2 qt Chicken broth, low-sodium

    • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
    • ½ cup Canola oil
    • 3 qt 2 cups Edamame (frozen), thawed
    • 3 qt 2 cups *Carrots, fresh, shredded coarsely

    • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
    • 1 qt Water

    100 Servings

      Weight

      • - - Water
      • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
      • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
      • 5 lb Pork shoulder, lean
      • - - Soy sauce, low-sodium
      • 6 oz Hoisin sauce
      • 14 oz Cornstarch
      • 4 oz Ginger, fresh, chopped
      • 6 oz Garlic, minced
      • - - Pepper, black or white, ground
      • - - Red pepper flakes
      • - - Rice vinegar
      • - - Salt
      • 1 lb 12 oz Sugar
      • - - Chicken broth,

        low-sodium

      • 8 lb *Broccoli, fresh, chopped
      • - - Canola oil
      • 8 lb Edamame (frozen), thawed
      • 5 lb 12 oz *Carrots, fresh, shredded coarsely
      • 2 lb 12 oz *Onions, fresh, chopped
      • - - Water

      Measure

      • 1 gal 2 qt Water
      • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
      • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
      • 2 qt 3 cups Pork shoulder, lean
      • ½ cup Soy sauce, low-sodium
      • ¾ cup Hoisin sauce
      • 3 cups Cornstarch
      • ½ cup Ginger, fresh, chopped
      • ½ cup Garlic, minced
      • 1 Tbsp 1 tsp Pepper, black or white, ground
      • 1 Tbsp 1 tsp Red pepper flakes
      • ½ cup Rice vinegar
      • 1 Tbsp Salt
      • 3½ cups Sugar
      • 1 gal Chicken broth, low-sodium
      • 3 gal ¾ cup *Broccoli, fresh, chopped
      • 1 cup Canola oil
      • 1 gal 3 qt Edamame (frozen), thawed
      • 1 gal 3 qt Carrots, fresh, shredded coarsely
      • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
      • 2 qt Water

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
        • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
        • 2 lb 8 oz Pork shoulder, lean
        • - - Soy sauce, low-sodium
        • 3 oz Hoisin sauce
        • 7 oz Cornstarch
        • 2 oz Ginger, fresh, chopped
        • 3 oz Garlic, minced
        • - - Pepper, black or white, ground
        • - - Red pepper flakes
        • - - Rice vinegar
        • - - Salt
        • 14 oz Sugar
        • - - Chicken broth, low-sodium
        • 4 lb *Broccoli, fresh, chopped
        • - - Canola oil
        • 4 lb Edamame (frozen), thawed

        • 2 lb 14 oz *Carrots, fresh, shredded coarsely

        • 1 lb 6 oz *Onions, fresh, chopped
        • - - Water

        Measure

        • 3 qt Water
        • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
        • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
        • 1 qt 1½ cups Pork shoulder, lean
        • ¼ cup Soy sauce, low sodium
        • ¼ cup 2 Tbsp Hoisin sauce
        • 1½ cups Cornstarch
        • ¼ cup Ginger, fresh, chopped
        • ¼ cup Garlic, minced
        • 2 tsp Pepper, black or white, ground
        • 2 tsp Red pepper flakes
        • ¼ cup Rice vinegar
        • 1½ tsp Salt
        • 1¾ cups Sugar
        • 2 qt Chicken broth, low-sodium

        • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
        • ½ cup Canola oil
        • 3 qt 2 cups Edamame (frozen), thawed
        • 3 qt 2 cups *Carrots, fresh, shredded coarsely

        • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
        • 1 qt Water

        100 Servings

          Weight

          • - - Water
          • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
          • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
          • 5 lb Pork shoulder, lean
          • - - Soy sauce, low-sodium
          • 6 oz Hoisin sauce
          • 14 oz Cornstarch
          • 4 oz Ginger, fresh, chopped
          • 6 oz Garlic, minced
          • - - Pepper, black or white, ground
          • - - Red pepper flakes
          • - - Rice vinegar
          • - - Salt
          • 1 lb 12 oz Sugar
          • - - Chicken broth,

            low-sodium

          • 8 lb *Broccoli, fresh, chopped
          • - - Canola oil
          • 8 lb Edamame (frozen), thawed
          • 5 lb 12 oz *Carrots, fresh, shredded coarsely
          • 2 lb 12 oz *Onions, fresh, chopped
          • - - Water

          Measure

          • 1 gal 2 qt Water
          • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
          • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
          • 2 qt 3 cups Pork shoulder, lean
          • ½ cup Soy sauce, low-sodium
          • ¾ cup Hoisin sauce
          • 3 cups Cornstarch
          • ½ cup Ginger, fresh, chopped
          • ½ cup Garlic, minced
          • 1 Tbsp 1 tsp Pepper, black or white, ground
          • 1 Tbsp 1 tsp Red pepper flakes
          • ½ cup Rice vinegar
          • 1 Tbsp Salt
          • 3½ cups Sugar
          • 1 gal Chicken broth, low-sodium
          • 3 gal ¾ cup *Broccoli, fresh, chopped
          • 1 cup Canola oil
          • 1 gal 3 qt Edamame (frozen), thawed
          • 1 gal 3 qt Carrots, fresh, shredded coarsely
          • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
          • 2 qt Water

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
            • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
            • 2 lb 8 oz Pork shoulder, lean
            • - - Soy sauce, low-sodium
            • 3 oz Hoisin sauce
            • 7 oz Cornstarch
            • 2 oz Ginger, fresh, chopped
            • 3 oz Garlic, minced
            • - - Pepper, black or white, ground
            • - - Red pepper flakes
            • - - Rice vinegar
            • - - Salt
            • 14 oz Sugar
            • - - Chicken broth, low-sodium
            • 4 lb *Broccoli, fresh, chopped
            • - - Canola oil
            • 4 lb Edamame (frozen), thawed

            • 2 lb 14 oz *Carrots, fresh, shredded coarsely

            • 1 lb 6 oz *Onions, fresh, chopped
            • - - Water

            Measure

            • 3 qt Water
            • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
            • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
            • 1 qt 1½ cups Pork shoulder, lean
            • ¼ cup Soy sauce, low sodium
            • ¼ cup 2 Tbsp Hoisin sauce
            • 1½ cups Cornstarch
            • ¼ cup Ginger, fresh, chopped
            • ¼ cup Garlic, minced
            • 2 tsp Pepper, black or white, ground
            • 2 tsp Red pepper flakes
            • ¼ cup Rice vinegar
            • 1½ tsp Salt
            • 1¾ cups Sugar
            • 2 qt Chicken broth, low-sodium

            • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
            • ½ cup Canola oil
            • 3 qt 2 cups Edamame (frozen), thawed
            • 3 qt 2 cups *Carrots, fresh, shredded coarsely

            • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
            • 1 qt Water

            100 Servings

              Weight

              • - - Water
              • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
              • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
              • 5 lb Pork shoulder, lean
              • - - Soy sauce, low-sodium
              • 6 oz Hoisin sauce
              • 14 oz Cornstarch
              • 4 oz Ginger, fresh, chopped
              • 6 oz Garlic, minced
              • - - Pepper, black or white, ground
              • - - Red pepper flakes
              • - - Rice vinegar
              • - - Salt
              • 1 lb 12 oz Sugar
              • - - Chicken broth,

                low-sodium

              • 8 lb *Broccoli, fresh, chopped
              • - - Canola oil
              • 8 lb Edamame (frozen), thawed
              • 5 lb 12 oz *Carrots, fresh, shredded coarsely
              • 2 lb 12 oz *Onions, fresh, chopped
              • - - Water

              Measure

              • 1 gal 2 qt Water
              • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
              • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
              • 2 qt 3 cups Pork shoulder, lean
              • ½ cup Soy sauce, low-sodium
              • ¾ cup Hoisin sauce
              • 3 cups Cornstarch
              • ½ cup Ginger, fresh, chopped
              • ½ cup Garlic, minced
              • 1 Tbsp 1 tsp Pepper, black or white, ground
              • 1 Tbsp 1 tsp Red pepper flakes
              • ½ cup Rice vinegar
              • 1 Tbsp Salt
              • 3½ cups Sugar
              • 1 gal Chicken broth, low-sodium
              • 3 gal ¾ cup *Broccoli, fresh, chopped
              • 1 cup Canola oil
              • 1 gal 3 qt Edamame (frozen), thawed
              • 1 gal 3 qt Carrots, fresh, shredded coarsely
              • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
              • 2 qt Water

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
                • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
                • 2 lb 8 oz Pork shoulder, lean
                • - - Soy sauce, low-sodium
                • 3 oz Hoisin sauce
                • 7 oz Cornstarch
                • 2 oz Ginger, fresh, chopped
                • 3 oz Garlic, minced
                • - - Pepper, black or white, ground
                • - - Red pepper flakes
                • - - Rice vinegar
                • - - Salt
                • 14 oz Sugar
                • - - Chicken broth, low-sodium
                • 4 lb *Broccoli, fresh, chopped
                • - - Canola oil
                • 4 lb Edamame (frozen), thawed

                • 2 lb 14 oz *Carrots, fresh, shredded coarsely

                • 1 lb 6 oz *Onions, fresh, chopped
                • - - Water

                Measure

                • 3 qt Water
                • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
                • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
                • 1 qt 1½ cups Pork shoulder, lean
                • ¼ cup Soy sauce, low sodium
                • ¼ cup 2 Tbsp Hoisin sauce
                • 1½ cups Cornstarch
                • ¼ cup Ginger, fresh, chopped
                • ¼ cup Garlic, minced
                • 2 tsp Pepper, black or white, ground
                • 2 tsp Red pepper flakes
                • ¼ cup Rice vinegar
                • 1½ tsp Salt
                • 1¾ cups Sugar
                • 2 qt Chicken broth, low-sodium

                • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
                • ½ cup Canola oil
                • 3 qt 2 cups Edamame (frozen), thawed
                • 3 qt 2 cups *Carrots, fresh, shredded coarsely

                • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
                • 1 qt Water

                100 Servings

                  Weight

                  • - - Water
                  • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
                  • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
                  • 5 lb Pork shoulder, lean
                  • - - Soy sauce, low-sodium
                  • 6 oz Hoisin sauce
                  • 14 oz Cornstarch
                  • 4 oz Ginger, fresh, chopped
                  • 6 oz Garlic, minced
                  • - - Pepper, black or white, ground
                  • - - Red pepper flakes
                  • - - Rice vinegar
                  • - - Salt
                  • 1 lb 12 oz Sugar
                  • - - Chicken broth,

                    low-sodium

                  • 8 lb *Broccoli, fresh, chopped
                  • - - Canola oil
                  • 8 lb Edamame (frozen), thawed
                  • 5 lb 12 oz *Carrots, fresh, shredded coarsely
                  • 2 lb 12 oz *Onions, fresh, chopped
                  • - - Water

                  Measure

                  • 1 gal 2 qt Water
                  • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
                  • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
                  • 2 qt 3 cups Pork shoulder, lean
                  • ½ cup Soy sauce, low-sodium
                  • ¾ cup Hoisin sauce
                  • 3 cups Cornstarch
                  • ½ cup Ginger, fresh, chopped
                  • ½ cup Garlic, minced
                  • 1 Tbsp 1 tsp Pepper, black or white, ground
                  • 1 Tbsp 1 tsp Red pepper flakes
                  • ½ cup Rice vinegar
                  • 1 Tbsp Salt
                  • 3½ cups Sugar
                  • 1 gal Chicken broth, low-sodium
                  • 3 gal ¾ cup *Broccoli, fresh, chopped
                  • 1 cup Canola oil
                  • 1 gal 3 qt Edamame (frozen), thawed
                  • 1 gal 3 qt Carrots, fresh, shredded coarsely
                  • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
                  • 2 qt Water
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
                    • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
                    • 2 lb 8 oz Pork shoulder, lean
                    • - - Soy sauce, low-sodium
                    • 3 oz Hoisin sauce
                    • 7 oz Cornstarch
                    • 2 oz Ginger, fresh, chopped
                    • 3 oz Garlic, minced
                    • - - Pepper, black or white, ground
                    • - - Red pepper flakes
                    • - - Rice vinegar
                    • - - Salt
                    • 14 oz Sugar
                    • - - Chicken broth, low-sodium
                    • 4 lb *Broccoli, fresh, chopped
                    • - - Canola oil
                    • 4 lb Edamame (frozen), thawed

                    • 2 lb 14 oz *Carrots, fresh, shredded coarsely

                    • 1 lb 6 oz *Onions, fresh, chopped
                    • - - Water

                    Measure

                    • 3 qt Water
                    • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
                    • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
                    • 1 qt 1½ cups Pork shoulder, lean
                    • ¼ cup Soy sauce, low sodium
                    • ¼ cup 2 Tbsp Hoisin sauce
                    • 1½ cups Cornstarch
                    • ¼ cup Ginger, fresh, chopped
                    • ¼ cup Garlic, minced
                    • 2 tsp Pepper, black or white, ground
                    • 2 tsp Red pepper flakes
                    • ¼ cup Rice vinegar
                    • 1½ tsp Salt
                    • 1¾ cups Sugar
                    • 2 qt Chicken broth, low-sodium

                    • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
                    • ½ cup Canola oil
                    • 3 qt 2 cups Edamame (frozen), thawed
                    • 3 qt 2 cups *Carrots, fresh, shredded coarsely

                    • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
                    • 1 qt Water

                    100 Servings

                      Weight

                      • - - Water
                      • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
                      • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
                      • 5 lb Pork shoulder, lean
                      • - - Soy sauce, low-sodium
                      • 6 oz Hoisin sauce
                      • 14 oz Cornstarch
                      • 4 oz Ginger, fresh, chopped
                      • 6 oz Garlic, minced
                      • - - Pepper, black or white, ground
                      • - - Red pepper flakes
                      • - - Rice vinegar
                      • - - Salt
                      • 1 lb 12 oz Sugar
                      • - - Chicken broth,

                        low-sodium

                      • 8 lb *Broccoli, fresh, chopped
                      • - - Canola oil
                      • 8 lb Edamame (frozen), thawed
                      • 5 lb 12 oz *Carrots, fresh, shredded coarsely
                      • 2 lb 12 oz *Onions, fresh, chopped
                      • - - Water

                      Measure

                      • 1 gal 2 qt Water
                      • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
                      • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
                      • 2 qt 3 cups Pork shoulder, lean
                      • ½ cup Soy sauce, low-sodium
                      • ¾ cup Hoisin sauce
                      • 3 cups Cornstarch
                      • ½ cup Ginger, fresh, chopped
                      • ½ cup Garlic, minced
                      • 1 Tbsp 1 tsp Pepper, black or white, ground
                      • 1 Tbsp 1 tsp Red pepper flakes
                      • ½ cup Rice vinegar
                      • 1 Tbsp Salt
                      • 3½ cups Sugar
                      • 1 gal Chicken broth, low-sodium
                      • 3 gal ¾ cup *Broccoli, fresh, chopped
                      • 1 cup Canola oil
                      • 1 gal 3 qt Edamame (frozen), thawed
                      • 1 gal 3 qt Carrots, fresh, shredded coarsely
                      • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
                      • 2 qt Water

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
                        • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
                        • 2 lb 8 oz Pork shoulder, lean
                        • - - Soy sauce, low-sodium
                        • 3 oz Hoisin sauce
                        • 7 oz Cornstarch
                        • 2 oz Ginger, fresh, chopped
                        • 3 oz Garlic, minced
                        • - - Pepper, black or white, ground
                        • - - Red pepper flakes
                        • - - Rice vinegar
                        • - - Salt
                        • 14 oz Sugar
                        • - - Chicken broth, low-sodium
                        • 4 lb *Broccoli, fresh, chopped
                        • - - Canola oil
                        • 4 lb Edamame (frozen), thawed

                        • 2 lb 14 oz *Carrots, fresh, shredded coarsely

                        • 1 lb 6 oz *Onions, fresh, chopped
                        • - - Water

                        Measure

                        • 3 qt Water
                        • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
                        • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
                        • 1 qt 1½ cups Pork shoulder, lean
                        • ¼ cup Soy sauce, low sodium
                        • ¼ cup 2 Tbsp Hoisin sauce
                        • 1½ cups Cornstarch
                        • ¼ cup Ginger, fresh, chopped
                        • ¼ cup Garlic, minced
                        • 2 tsp Pepper, black or white, ground
                        • 2 tsp Red pepper flakes
                        • ¼ cup Rice vinegar
                        • 1½ tsp Salt
                        • 1¾ cups Sugar
                        • 2 qt Chicken broth, low-sodium

                        • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
                        • ½ cup Canola oil
                        • 3 qt 2 cups Edamame (frozen), thawed
                        • 3 qt 2 cups *Carrots, fresh, shredded coarsely

                        • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
                        • 1 qt Water

                        100 Servings

                          Weight

                          • - - Water
                          • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
                          • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
                          • 5 lb Pork shoulder, lean
                          • - - Soy sauce, low-sodium
                          • 6 oz Hoisin sauce
                          • 14 oz Cornstarch
                          • 4 oz Ginger, fresh, chopped
                          • 6 oz Garlic, minced
                          • - - Pepper, black or white, ground
                          • - - Red pepper flakes
                          • - - Rice vinegar
                          • - - Salt
                          • 1 lb 12 oz Sugar
                          • - - Chicken broth,

                            low-sodium

                          • 8 lb *Broccoli, fresh, chopped
                          • - - Canola oil
                          • 8 lb Edamame (frozen), thawed
                          • 5 lb 12 oz *Carrots, fresh, shredded coarsely
                          • 2 lb 12 oz *Onions, fresh, chopped
                          • - - Water

                          Measure

                          • 1 gal 2 qt Water
                          • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
                          • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
                          • 2 qt 3 cups Pork shoulder, lean
                          • ½ cup Soy sauce, low-sodium
                          • ¾ cup Hoisin sauce
                          • 3 cups Cornstarch
                          • ½ cup Ginger, fresh, chopped
                          • ½ cup Garlic, minced
                          • 1 Tbsp 1 tsp Pepper, black or white, ground
                          • 1 Tbsp 1 tsp Red pepper flakes
                          • ½ cup Rice vinegar
                          • 1 Tbsp Salt
                          • 3½ cups Sugar
                          • 1 gal Chicken broth, low-sodium
                          • 3 gal ¾ cup *Broccoli, fresh, chopped
                          • 1 cup Canola oil
                          • 1 gal 3 qt Edamame (frozen), thawed
                          • 1 gal 3 qt Carrots, fresh, shredded coarsely
                          • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
                          • 2 qt Water
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
                            • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
                            • 2 lb 8 oz Pork shoulder, lean
                            • - - Soy sauce, low-sodium
                            • 3 oz Hoisin sauce
                            • 7 oz Cornstarch
                            • 2 oz Ginger, fresh, chopped
                            • 3 oz Garlic, minced
                            • - - Pepper, black or white, ground
                            • - - Red pepper flakes
                            • - - Rice vinegar
                            • - - Salt
                            • 14 oz Sugar
                            • - - Chicken broth, low-sodium
                            • 4 lb *Broccoli, fresh, chopped
                            • - - Canola oil
                            • 4 lb Edamame (frozen), thawed

                            • 2 lb 14 oz *Carrots, fresh, shredded coarsely

                            • 1 lb 6 oz *Onions, fresh, chopped
                            • - - Water

                            Measure

                            • 3 qt Water
                            • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
                            • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
                            • 1 qt 1½ cups Pork shoulder, lean
                            • ¼ cup Soy sauce, low sodium
                            • ¼ cup 2 Tbsp Hoisin sauce
                            • 1½ cups Cornstarch
                            • ¼ cup Ginger, fresh, chopped
                            • ¼ cup Garlic, minced
                            • 2 tsp Pepper, black or white, ground
                            • 2 tsp Red pepper flakes
                            • ¼ cup Rice vinegar
                            • 1½ tsp Salt
                            • 1¾ cups Sugar
                            • 2 qt Chicken broth, low-sodium

                            • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
                            • ½ cup Canola oil
                            • 3 qt 2 cups Edamame (frozen), thawed
                            • 3 qt 2 cups *Carrots, fresh, shredded coarsely

                            • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
                            • 1 qt Water

                            100 Servings

                              Weight

                              • - - Water
                              • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
                              • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
                              • 5 lb Pork shoulder, lean
                              • - - Soy sauce, low-sodium
                              • 6 oz Hoisin sauce
                              • 14 oz Cornstarch
                              • 4 oz Ginger, fresh, chopped
                              • 6 oz Garlic, minced
                              • - - Pepper, black or white, ground
                              • - - Red pepper flakes
                              • - - Rice vinegar
                              • - - Salt
                              • 1 lb 12 oz Sugar
                              • - - Chicken broth,

                                low-sodium

                              • 8 lb *Broccoli, fresh, chopped
                              • - - Canola oil
                              • 8 lb Edamame (frozen), thawed
                              • 5 lb 12 oz *Carrots, fresh, shredded coarsely
                              • 2 lb 12 oz *Onions, fresh, chopped
                              • - - Water

                              Measure

                              • 1 gal 2 qt Water
                              • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
                              • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
                              • 2 qt 3 cups Pork shoulder, lean
                              • ½ cup Soy sauce, low-sodium
                              • ¾ cup Hoisin sauce
                              • 3 cups Cornstarch
                              • ½ cup Ginger, fresh, chopped
                              • ½ cup Garlic, minced
                              • 1 Tbsp 1 tsp Pepper, black or white, ground
                              • 1 Tbsp 1 tsp Red pepper flakes
                              • ½ cup Rice vinegar
                              • 1 Tbsp Salt
                              • 3½ cups Sugar
                              • 1 gal Chicken broth, low-sodium
                              • 3 gal ¾ cup *Broccoli, fresh, chopped
                              • 1 cup Canola oil
                              • 1 gal 3 qt Edamame (frozen), thawed
                              • 1 gal 3 qt Carrots, fresh, shredded coarsely
                              • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
                              • 2 qt Water

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
                                • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
                                • 2 lb 8 oz Pork shoulder, lean
                                • - - Soy sauce, low-sodium
                                • 3 oz Hoisin sauce
                                • 7 oz Cornstarch
                                • 2 oz Ginger, fresh, chopped
                                • 3 oz Garlic, minced
                                • - - Pepper, black or white, ground
                                • - - Red pepper flakes
                                • - - Rice vinegar
                                • - - Salt
                                • 14 oz Sugar
                                • - - Chicken broth, low-sodium
                                • 4 lb *Broccoli, fresh, chopped
                                • - - Canola oil
                                • 4 lb Edamame (frozen), thawed

                                • 2 lb 14 oz *Carrots, fresh, shredded coarsely

                                • 1 lb 6 oz *Onions, fresh, chopped
                                • - - Water

                                Measure

                                • 3 qt Water
                                • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
                                • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
                                • 1 qt 1½ cups Pork shoulder, lean
                                • ¼ cup Soy sauce, low sodium
                                • ¼ cup 2 Tbsp Hoisin sauce
                                • 1½ cups Cornstarch
                                • ¼ cup Ginger, fresh, chopped
                                • ¼ cup Garlic, minced
                                • 2 tsp Pepper, black or white, ground
                                • 2 tsp Red pepper flakes
                                • ¼ cup Rice vinegar
                                • 1½ tsp Salt
                                • 1¾ cups Sugar
                                • 2 qt Chicken broth, low-sodium

                                • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
                                • ½ cup Canola oil
                                • 3 qt 2 cups Edamame (frozen), thawed
                                • 3 qt 2 cups *Carrots, fresh, shredded coarsely

                                • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
                                • 1 qt Water

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
                                  • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
                                  • 5 lb Pork shoulder, lean
                                  • - - Soy sauce, low-sodium
                                  • 6 oz Hoisin sauce
                                  • 14 oz Cornstarch
                                  • 4 oz Ginger, fresh, chopped
                                  • 6 oz Garlic, minced
                                  • - - Pepper, black or white, ground
                                  • - - Red pepper flakes
                                  • - - Rice vinegar
                                  • - - Salt
                                  • 1 lb 12 oz Sugar
                                  • - - Chicken broth,

                                    low-sodium

                                  • 8 lb *Broccoli, fresh, chopped
                                  • - - Canola oil
                                  • 8 lb Edamame (frozen), thawed
                                  • 5 lb 12 oz *Carrots, fresh, shredded coarsely
                                  • 2 lb 12 oz *Onions, fresh, chopped
                                  • - - Water

                                  Measure

                                  • 1 gal 2 qt Water
                                  • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
                                  • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
                                  • 2 qt 3 cups Pork shoulder, lean
                                  • ½ cup Soy sauce, low-sodium
                                  • ¾ cup Hoisin sauce
                                  • 3 cups Cornstarch
                                  • ½ cup Ginger, fresh, chopped
                                  • ½ cup Garlic, minced
                                  • 1 Tbsp 1 tsp Pepper, black or white, ground
                                  • 1 Tbsp 1 tsp Red pepper flakes
                                  • ½ cup Rice vinegar
                                  • 1 Tbsp Salt
                                  • 3½ cups Sugar
                                  • 1 gal Chicken broth, low-sodium
                                  • 3 gal ¾ cup *Broccoli, fresh, chopped
                                  • 1 cup Canola oil
                                  • 1 gal 3 qt Edamame (frozen), thawed
                                  • 1 gal 3 qt Carrots, fresh, shredded coarsely
                                  • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
                                  • 2 qt Water
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
                                    • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
                                    • 2 lb 8 oz Pork shoulder, lean
                                    • - - Soy sauce, low-sodium
                                    • 3 oz Hoisin sauce
                                    • 7 oz Cornstarch
                                    • 2 oz Ginger, fresh, chopped
                                    • 3 oz Garlic, minced
                                    • - - Pepper, black or white, ground
                                    • - - Red pepper flakes
                                    • - - Rice vinegar
                                    • - - Salt
                                    • 14 oz Sugar
                                    • - - Chicken broth, low-sodium
                                    • 4 lb *Broccoli, fresh, chopped
                                    • - - Canola oil
                                    • 4 lb Edamame (frozen), thawed

                                    • 2 lb 14 oz *Carrots, fresh, shredded coarsely

                                    • 1 lb 6 oz *Onions, fresh, chopped
                                    • - - Water

                                    Measure

                                    • 3 qt Water
                                    • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
                                    • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
                                    • 1 qt 1½ cups Pork shoulder, lean
                                    • ¼ cup Soy sauce, low sodium
                                    • ¼ cup 2 Tbsp Hoisin sauce
                                    • 1½ cups Cornstarch
                                    • ¼ cup Ginger, fresh, chopped
                                    • ¼ cup Garlic, minced
                                    • 2 tsp Pepper, black or white, ground
                                    • 2 tsp Red pepper flakes
                                    • ¼ cup Rice vinegar
                                    • 1½ tsp Salt
                                    • 1¾ cups Sugar
                                    • 2 qt Chicken broth, low-sodium

                                    • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
                                    • ½ cup Canola oil
                                    • 3 qt 2 cups Edamame (frozen), thawed
                                    • 3 qt 2 cups *Carrots, fresh, shredded coarsely

                                    • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
                                    • 1 qt Water

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
                                      • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
                                      • 5 lb Pork shoulder, lean
                                      • - - Soy sauce, low-sodium
                                      • 6 oz Hoisin sauce
                                      • 14 oz Cornstarch
                                      • 4 oz Ginger, fresh, chopped
                                      • 6 oz Garlic, minced
                                      • - - Pepper, black or white, ground
                                      • - - Red pepper flakes
                                      • - - Rice vinegar
                                      • - - Salt
                                      • 1 lb 12 oz Sugar
                                      • - - Chicken broth,

                                        low-sodium

                                      • 8 lb *Broccoli, fresh, chopped
                                      • - - Canola oil
                                      • 8 lb Edamame (frozen), thawed
                                      • 5 lb 12 oz *Carrots, fresh, shredded coarsely
                                      • 2 lb 12 oz *Onions, fresh, chopped
                                      • - - Water

                                      Measure

                                      • 1 gal 2 qt Water
                                      • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
                                      • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
                                      • 2 qt 3 cups Pork shoulder, lean
                                      • ½ cup Soy sauce, low-sodium
                                      • ¾ cup Hoisin sauce
                                      • 3 cups Cornstarch
                                      • ½ cup Ginger, fresh, chopped
                                      • ½ cup Garlic, minced
                                      • 1 Tbsp 1 tsp Pepper, black or white, ground
                                      • 1 Tbsp 1 tsp Red pepper flakes
                                      • ½ cup Rice vinegar
                                      • 1 Tbsp Salt
                                      • 3½ cups Sugar
                                      • 1 gal Chicken broth, low-sodium
                                      • 3 gal ¾ cup *Broccoli, fresh, chopped
                                      • 1 cup Canola oil
                                      • 1 gal 3 qt Edamame (frozen), thawed
                                      • 1 gal 3 qt Carrots, fresh, shredded coarsely
                                      • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
                                      • 2 qt Water

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 3 lb 6 oz Rice, brown, long-grain, regular, dry, parboiled
                                        • 3 lb 3 oz Pork loin, raw, boneless, lean, ½" cubes
                                        • 2 lb 8 oz Pork shoulder, lean
                                        • - - Soy sauce, low-sodium
                                        • 3 oz Hoisin sauce
                                        • 7 oz Cornstarch
                                        • 2 oz Ginger, fresh, chopped
                                        • 3 oz Garlic, minced
                                        • - - Pepper, black or white, ground
                                        • - - Red pepper flakes
                                        • - - Rice vinegar
                                        • - - Salt
                                        • 14 oz Sugar
                                        • - - Chicken broth, low-sodium
                                        • 4 lb *Broccoli, fresh, chopped
                                        • - - Canola oil
                                        • 4 lb Edamame (frozen), thawed

                                        • 2 lb 14 oz *Carrots, fresh, shredded coarsely

                                        • 1 lb 6 oz *Onions, fresh, chopped
                                        • - - Water

                                        Measure

                                        • 3 qt Water
                                        • 2 qt ¼ cup 2 Tbsp Rice, brown, long-grain, regular, dry, parboiled
                                        • 1 qt 3 cups Pork loin, raw, boneless, lean, ½" cubes
                                        • 1 qt 1½ cups Pork shoulder, lean
                                        • ¼ cup Soy sauce, low sodium
                                        • ¼ cup 2 Tbsp Hoisin sauce
                                        • 1½ cups Cornstarch
                                        • ¼ cup Ginger, fresh, chopped
                                        • ¼ cup Garlic, minced
                                        • 2 tsp Pepper, black or white, ground
                                        • 2 tsp Red pepper flakes
                                        • ¼ cup Rice vinegar
                                        • 1½ tsp Salt
                                        • 1¾ cups Sugar
                                        • 2 qt Chicken broth, low-sodium

                                        • 1 gal 2 qt ¼ cup 2 Tbsp *Broccoli, fresh, chopped
                                        • ½ cup Canola oil
                                        • 3 qt 2 cups Edamame (frozen), thawed
                                        • 3 qt 2 cups *Carrots, fresh, shredded coarsely

                                        • 1 qt ¼ cup 2¼ tsp *Onions, fresh, chopped
                                        • 1 qt Water

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 6 lb 12 oz Rice, brown, long-grain, regular, dry, parboiled
                                          • 6 lb 6 oz Pork loin, raw, boneless, lean, ½" cubes
                                          • 5 lb Pork shoulder, lean
                                          • - - Soy sauce, low-sodium
                                          • 6 oz Hoisin sauce
                                          • 14 oz Cornstarch
                                          • 4 oz Ginger, fresh, chopped
                                          • 6 oz Garlic, minced
                                          • - - Pepper, black or white, ground
                                          • - - Red pepper flakes
                                          • - - Rice vinegar
                                          • - - Salt
                                          • 1 lb 12 oz Sugar
                                          • - - Chicken broth,

                                            low-sodium

                                          • 8 lb *Broccoli, fresh, chopped
                                          • - - Canola oil
                                          • 8 lb Edamame (frozen), thawed
                                          • 5 lb 12 oz *Carrots, fresh, shredded coarsely
                                          • 2 lb 12 oz *Onions, fresh, chopped
                                          • - - Water

                                          Measure

                                          • 1 gal 2 qt Water
                                          • 1 gal ¾ cup Rice, brown, long-grain, regular, dry, parboiled
                                          • 3 qt 2 cups Pork loin, raw, boneless, lean, ½" cubes
                                          • 2 qt 3 cups Pork shoulder, lean
                                          • ½ cup Soy sauce, low-sodium
                                          • ¾ cup Hoisin sauce
                                          • 3 cups Cornstarch
                                          • ½ cup Ginger, fresh, chopped
                                          • ½ cup Garlic, minced
                                          • 1 Tbsp 1 tsp Pepper, black or white, ground
                                          • 1 Tbsp 1 tsp Red pepper flakes
                                          • ½ cup Rice vinegar
                                          • 1 Tbsp Salt
                                          • 3½ cups Sugar
                                          • 1 gal Chicken broth, low-sodium
                                          • 3 gal ¾ cup *Broccoli, fresh, chopped
                                          • 1 cup Canola oil
                                          • 1 gal 3 qt Edamame (frozen), thawed
                                          • 1 gal 3 qt Carrots, fresh, shredded coarsely
                                          • 2 qt ½ cup 1 Tbsp 1½ tsp *Onions, fresh, chopped
                                          • 2 qt Water
                                          *See Marketing Guide

                                          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

                                          Nutrition Facts
                                          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 Calories from Fat 81
                                          % Daily Value*
                                          Total Fat 9g14%
                                          Saturated Fat 2g13%
                                          Cholesterol 28mg9%
                                          Sodium 441mg19%
                                          Potassium 433mg12%
                                          Total Carbohydrate 29g10%
                                          Dietary Fiber 5g21%
                                          Total Sugars 12g13%
                                          Protein 15g30%
                                          Vitamin D 5IU33%
                                          Calcium 61mg6%
                                          Iron 2mg11%
                                          *
                                          *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