ASIAN
STIR FRY SOUPIngredients
| Ingredient | Weight | Measure | Issue |
| OIL, CANOLA | 5-1/8 oz | 1/2 cup 2-2/3 tbsp | |
| PORK,SHOULDER,LEAN,RAW,DICED | 5 lbs | ||
| SOY SAUCE | 13-1/2 oz | 1-3/8 cup | |
| WATERCHESTNUTS,CANNED,SLICED,DRAINED | 1-1/2 lbs | 1 qts 1 cup | |
| MUSHROOMS,FRESH,WHOLE,SLICED | 1-1/2 lbs | 2 qts 2 cup | 1-2/3 lbs |
| PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN | 1-5/8 lbs | 1 qts 1 cup | 2 lbs |
| ONIONS,GREEN,FRESH,CHOPPED | 11-3/4 oz | 3-3/8 cup | 13 oz |
| HAM BROTH (FROM MIX) | 5 gal | ||
| RICE,LONG GRAIN | 1 lbs | 2-1/2 cup | |
| SPINACH,FROZEN | 10-3/4 lbs | 1 gal 2-3/8 qts |
Method
1 Heat oil in steam jacketed kettle. Brown pork in oil,
drain off excess oil. CCP: Internal temperature must reach
145 F. or higher for
15 seconds.
2 Add soy sauce, water chestnuts, mushrooms, julienne sliced peppers and green onions, stir fry until vegetables are tender-crisp for
3 to 4 minutes.
3 Prepare broth according to package directions. Add broth and stir well and heat to a boil.
4 Reduce heat and add rice. Cover and simmer about 25 minutes or until rice is tender.
5 Stir in thawed drained spinach. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at
140 F. or higher.
15 seconds.
2 Add soy sauce, water chestnuts, mushrooms, julienne sliced peppers and green onions, stir fry until vegetables are tender-crisp for
3 to 4 minutes.
3 Prepare broth according to package directions. Add broth and stir well and heat to a boil.
4 Reduce heat and add rice. Cover and simmer about 25 minutes or until rice is tender.
5 Stir in thawed drained spinach. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. CCP: Hold for service at
140 F. or higher.
Nutrition
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
| 112 cal | 10 g | 7 g | 5 g | 16 mg | 842 mg | 86 mg |
Portion
6 Ounces
Yield
100