Ingredientes
| Maicena | 4½ ounces |
| Agua fría | ½ taza |
| Salsa de soja baja en sodio | ½ taza |
| Ground ginger | ½ cucharadita |
| Ajo granulado | 3 cucharadas |
| Pimienta negra o blanca molida | 2 cucharaditas |
| Chicken stock, non-MSG | 2 cuartos |
| Fresh carrots, peeled, ¼” chopped (5 pounds, 10 ounces), OR 6 pounds 12 ounces frozen sliced carrots) | 5.625 libras |
| Aceite vegetal | ½ taza |
| Cebollas frescas, cortadas en dados (1 libra, 6 onzas) | 1.375 libras |
| Brócoli fresco picado (4 pounds, 1 ounce), OR 4 pounds 15 ounces frozen mixed Oriental vegetables | 4.063 pounds |
| Sal kosher | 2 cucharaditas |
| Raw boneless pork shoulder or loin, cut ½” cubes, practically free of fat | 11 libras |
| Aceite vegetal | 1 taza |
Instrucciones
- 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).
Notas de la receta
CCP: Calentar a 165° F o más durante al menos 15 segundos.
CCP: Mantener para servicio en caliente a 135° F o más.