Pork Chow Mein
Portion Size: 1 cup; Pork/ vegetables over ½ c. noodles
Ingredients: Yields: 8 servings
| 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 low sodium 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 | |
| 6 oz. jar sliced mushrooms | Or 1 package, sliced fresh mushrooms |
| 4 cups Chow Mein Noodles or spaghetti | Prepare according to directions on package |
Directions:
| 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° for 15 seconds. |
| 7 | Toss with noodles. Serve hot. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Posted in Pork Dinner Recipes
