Asian Stir Fry Soup

 Soups
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
OIL, CANOLA 5-1/8 oz 1/2 cup 2-2/3 tbsp
PORK,SHOULDER,LEAN,RAW,DICED 5 lbs
SOY SAUCE 13-1/2 oz 1-3/8 cup
WATERCHESTNUTS,CANNED,SLICED,DRAINED 1-1/2 lbs 1 qts 1 cup
MUSHROOMS,FRESH,WHOLE,SLICED 1-1/2 lbs 2 qts 2 cup 1-2/3 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN 1-5/8 lbs 1 qts 1 cup 2 lbs
ONIONS,GREEN,FRESH,CHOPPED 11-3/4 oz 3-3/8 cup 13 oz
HAM BROTH (FROM MIX) 5 gal
RICE,LONG GRAIN 1 lbs 2-1/2 cup
SPINACH,FROZEN 10-3/4 lbs 1 gal 2-3/8 qts

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.
2 Add soy sauce, water chestnuts, mushrooms, julienne sliced peppers and green onions, stir fry until vegetables are tender-crisp for
3 to 4 minutes.
3 Prepare broth according to package directions. Add broth and stir well and heat to a boil.
4 Reduce heat and add rice. Cover and simmer about 25 minutes or until rice is tender.
5 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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
112 cal 10 g 7 g 5 g 16 mg 842 mg 86 mg

Portion

6 Ounces

Yield

100