Pork Chow Mein

Recipy Name:
Pork Chow Mein
Recipy Category:
Dinner Entrée
Portion Size:
1 cup; over ½ c. noodles
Ingredients Notes:
2 ½ lbs boneless pork shoulder, pork blade, or arm steak, cut into ½ inch size pieces Trim all visible fat. Cut across the grain into ½ inch size pieces
2 Tablespoons oil
4 cups beef broth
¼ cup lite soy sauce
4 Medium stalks, celery Wash, trim and thinly slice
1 Medium onion Wash, trim and chop
6 Tablespoons cornstarch
1 lb. frozen Chinese vegetables Or 2 cans (16 oz.) Chinese vegetables, drained
6 oz. jar sliced mushrooms Or 1 package, sliced fresh mushrooms
8 cups Chow Mein Noodles Prepare according to directions on package
 
Steps: Directions: Critical Control Point / Quality Assurance
1 In large skillet, heat oil over medium high heat. Add pork and sauté until brown.
2 Stir in broth, soy sauce, celery, mushrooms and onion.
Heat to boiling. Reduce heat
3 Cover and simmer 30 minutes.
4 Mix cornstarch with 1 cup cold water.
5 Slowly stir into mixture. Return heat to medium high and heat to boiling stirring constantly. Boil and Stir 1 minute.
6 Add Vegetables and heat to boiling. Minimum Pork Cook until internal temperature reaches 145 degrees with a 3-minute rest.
7 Serve over noodles
 
Notes:
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140 degrees F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41 degrees F. Follow proper cooling procedures. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds.