Asian_Stir_Fry

SOUPS No.P 500 00 ASIAN STIR FRY SOUP 86 mg 842 mg 16 mg 5 g 7 g 10 g 112 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 6 Ounces Portion Ingredient OIL, CANOLA PORK,SHOULDER,LEAN,RAW,DICED SOY SAUCE WATERCHESTNUTS,CANNED,SLICED,DRAINED MUSHROOMS,FRESH,WHOLE,SLICED PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN ONIONS,GREEN,FRESH,CHOPPED HAM BROTH (FROM MIX) RICE,LONG GRAIN SPINACH,FROZEN Issue Measure 1/2 cup 2-2/3 tbsp Weight 5-1/8 oz 5 lbs 13-1/2 oz 1-1/2 lbs 1-1/2 lbs 1-5/8 lbs 11-3/4 oz 1-3/8 cup 1 qts 1 cup 2 qts 2 cup 1 qts 1 cup 3-3/8 cup 5 gal 2-1/2 cup 1 gal 2-3/8 qts 1-2/3 lbs 2 lbs 13 oz 1 lbs 10-3/4 lbs 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. Add soy sauce, water chestnuts, mushrooms, julienne sliced peppers and green onions, stir fry until vegetables are tender-crisp for 3 to 4 minutes. Prepare broth according to package directions. Add broth and stir well and heat to a boil. Reduce heat and add rice. Cover and simmer about 25 minutes or until rice is tender. 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. 2 3 4 5