Pork Stir-Fry - School Food Handler
Ingredients | Cornstarch | 4½ ounces | | Water, cold | ½ cup | | Low-sodium soy sauce | ½ cup | | Ground ginger | ½ teaspoon | | Granulated garlic | 3
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schoolfoodhandler.com.
Ingredients
- Cornstarch | 4½ ounces
- Water, cold | ½ cup
- Low-sodium soy sauce | ½ cup
- Ground ginger | ½ teaspoon
- Granulated garlic | 3 tablespoons
- Ground black or white pepper | 2 teaspoons
- Chicken stock, non-MSG | 2 quarts
- Fresh carrots, peeled, ¼” chopped (5 pounds, 10 ounces), OR 6 pounds 12 ounces frozen sliced carrots) | 5.625 pounds
- Vegetable oil | ½ cup
- Fresh onions, diced (1 pound, 6 ounces) | 1.375 pounds
- Fresh broccoli, chopped (4 pounds, 1 ounce), OR 4 pounds 15 ounces frozen mixed Oriental vegetables | 4.063 pounds
- Salt, kosher | 2 teaspoons
- Raw boneless pork shoulder or loin, cut ½” cubes, practically free of fat | 11 pounds
- Vegetable oil | 1 cup
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