Pork Stir-Fry – School Food Handler

Name: Pork Stir-Fry – School Food Handler
Ingredients: Dissolve cornstarch in water and soy sauce. Add ginger, granulated garlic, and pepper.; Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer.; Cook for 3-5 minutes, until thickened. Remove from heat.; Prepare no more than 50 portions per batch. Sauté carrots in oil for 4 minutes.; Add onions and cook for 1 minute.; Add broccoli and cook for 2 more minutes. Remove to steam table pans (12″ x 20″ x 2½”). For 50 servings, use 2 pans. Add salt. Keep warm.; Sauté pork cubes in oil for 3-5 minutes, until no signs of pink remain. Add pork to vegetables in steam table pan. Add sauce and mix to coat pork and vegetables.; Portion with 2 rounded No. 10 scoops (¾ cup, 1 Tbsp).

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Ingredients

Dissolve cornstarch in water and soy sauce. Add ginger, granulated garlic, and pepper.
Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer.
Cook for 3-5 minutes, until thickened. Remove from heat.
Prepare no more than 50 portions per batch. Sauté carrots in oil for 4 minutes.
Add onions and cook for 1 minute.
Add broccoli and cook for 2 more minutes. Remove to steam table pans (12″ x 20″ x 2½”). For 50 servings, use 2 pans. Add salt. Keep warm.
Sauté pork cubes in oil for 3-5 minutes, until no signs of pink remain. Add pork to vegetables in steam table pan. Add sauce and mix to coat pork and vegetables.
Portion with 2 rounded No. 10 scoops (¾ cup, 1 Tbsp).