Stir-Fry Pork: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Combine brown rice and 1 cup water in a small pot. Reserve remaining water for step 4.
Heat over medium–high heat to a rolling boil.
Cover and reduce heat to low. Cook until water is absorbed, about 25 minutes. Fluff the rice gently with a fork.
Make cornstarch mixture: In a small bowl whisk together cornstarch, remaining water, and soy sauce until smooth.
Make sauce: In a small pot, bring chicken broth to a boil over medium–high heat. Stir in cornstarch mixture. Cook and stir frequently until nectar thick, 5–7 minutes. Remove from heat, and set sauce aside.
Heat oil in a wok or skillet over medium–high heat.
Add broccoli, and sauté for 3–5 minutes or until thawed. Stir frequently.
Add carrots, onions, garlic powder, and ginger. Cook for 3 minutes or until vegetables become slightly tender. Remove from skillet, and set aside.
Season pork with salt and pepper.
Coat skillet with nonstick cooking spray and place over medium–high heat. Add pork, and brown for 10–15 minutes. Stir frequently. Critical Control Point: Heat to 155 °F or higher for at least 15 seconds.
Add vegetables and sauce to skillet. Cook for 2–3 minutes. Stir frequently. Heat to 140 °F or higher for at least 15 seconds.
Serve ½ cup stir-fry over ¼ cup rice.Critical Control Point: Hold at 140 °F or higher.
Ingredient (6 servings)
