Ingredients
| Cornstarch | 4½ ounces |
| Water, cold | ½ cup |
| Low-sodium soy sauce | ½ cup |
| Ground ginger | ½ teaspoon |
| Granulated garlic | 3 tablespoons |
| Ground black or white pepper | 2 teaspoons |
| Chicken stock, non-MSG | 2 quarts |
| Fresh carrots, peeled, ¼” chopped (5 pounds, 10 ounces), OR 6 pounds 12 ounces frozen sliced carrots) | 5.625 pounds |
| Vegetable oil | ½ cup |
| Fresh onions, diced (1 pound, 6 ounces) | 1.375 pounds |
| Fresh broccoli, chopped (4 pounds, 1 ounce), OR 4 pounds 15 ounces frozen mixed Oriental vegetables | 4.063 pounds |
| Salt, kosher | 2 teaspoons |
| Raw boneless pork shoulder or loin, cut ½” cubes, practically free of fat | 11 pounds |
| Vegetable oil | 1 cup |
Instructions
- Dissolve cornstarch in water and soy sauce. Add ginger, granulated garlic, and pepper.
- Heat chicken stock to a boil and slowly stir in cornstarch mixture. Return to a simmer.
- Cook for 3-5 minutes, until thickened. Remove from heat.
- Prepare no more than 50 portions per batch. Sauté carrots in oil for 4 minutes.
- Add onions and cook for 1 minute.
- Add broccoli and cook for 2 more minutes. Remove to steam table pans (12″ x 20″ x 2½”). For 50 servings, use 2 pans. Add salt. Keep warm.
- Sauté pork cubes in oil for 3-5 minutes, until no signs of pink remain. Add pork to vegetables in steam table pan. Add sauce and mix to coat pork and vegetables.
- Portion with 2 rounded No. 10 scoops (¾ cup, 1 Tbsp).
Recipe Notes
CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.