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