Coconut Pear and Pork Stir-Fry | Recipe | Pacific Northwest Canned Pear Service
Pacific Northwest Canned Pear Service provides this main dish recipe for food service meal preparation.
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Cooking tools:
- Saute pan
- Stove
- Mixing bowl
- Refrigerator
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Serving bowl
Ingredients
- 2/3 cup soy sauce
- 1-1/2 tablespoons ginger
- 1 tablespoon dried red pepper flakes
- 4 pounds pork tenderloin, quartered and sliced in 1/4-inch thick pieces
- 1/4 cup canola or vegetable oil
- 9 cups julienned red pepper
- 10 cups thinly sliced onions
- 8 cloves garlic, finely chopped
- 5 (14-ounce) cans coconut milk
- 1 teaspoon salt
- 18 ounces (about 24 cups, loosely packed) baby spinach leaves
- 2-3/4 pounds Pacific Northwest Canned Pear halves, drained and thinly sliced
- 1/3 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 18 cups hot, cooked long grain rice
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