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Pork Chop Suey
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 080 00
PORK CHOP SUEY
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
384 cal
23 g
32 g
18 g
98 mg
859 mg
58 mg
Ingredient
Weight
Measure
Issue
PORK CUBES,RAW
32 lbs
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
GINGER,GROUND
<1/16th oz
1/8 tsp
WATER
10-1/2 lbs
1 gal 1 qts
SOY SAUCE
2-1/2 lbs
1 qts
5-3/4 oz
1/2 cup
MOLASSES
ONIONS,FRESH,SLICED
12-1/8 lbs
2 gal 4 qts
13-1/2 lbs
CELERY,FRESH,SLICED
8-1/2 lbs
2 gal <1/16th qts
11-5/8 lbs
4-1/3 lbs
1 gal 3 qts
5-3/8 lbs
CABBAGE,GREEN,FRESH,WEDGED
CORNSTARCH
1 lbs
3-3/4 cup
WATER
4-1/8 lbs
2 qts
BEAN SPROUTS,CANNED,DRAINED
3-1/8 lbs
1 gal 1-3/4 qts
NOODLES,CHOW MEIN,CANNED
3-5/8 lbs
2 gal 1 qts
Method
1 Brown pork in steam-jacketed kettle or stock pot.
2 Sprinkle pork with pepper and ginger.
3 Add water, soy sauce, and molasses; bring to a boil; cover; simmer 1 hour or until tender. CCP: Internal temperature must reach
145 F. or higher for 15 seconds.
4 Add onions, celery and cabbage to pork mixture; mix well; cover; bring to a boil; reduce heat; simmer 10 minutes.
5 Combine cornstarch and water. Stir slowly into hot mixture, stirring constantly. Cook 3 to 5 minutes or until thickened.
6 Add bean sprouts; mix well; bring to a simmer. CCP: Hold for service at 140 F. or higher.
7 Serve with 1/3 cup chow mein noodles and steamed rice.



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Pork Chop Suey

Yield: 100 Portion: 1-1/4 Cups
Calories: 384 cal
Carbohydrates: 23 g
Protein: 32 g
Fat: 18 g
Cholesterol: 98 mg
Sodium: 859 mg
Calcium: 58 mg

Ingredient Weight Measure Issue
PORK CUBES,RAW 32 lbs
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
GINGER,GROUND <1/16th oz 1/8 tsp
WATER 10-1/2 lbs 1 gal 1 qts
SOY SAUCE 2-1/2 lbs 1 qts
MOLASSES 5-3/4 oz 1/2 cup
ONIONS,FRESH,SLICED 12-1/8 lbs 2 gal 4 qts 13-1/2 lbs
CELERY,FRESH,SLICED 8-1/2 lbs 2 gal <1/16th qts 11-5/8 lbs
CABBAGE,GREEN,FRESH,WEDGED 4-1/3 lbs 1 gal 3 qts 5-3/8 lbs
CORNSTARCH 1 lbs 3-3/4 cup
WATER 4-1/8 lbs 2 qts
BEAN SPROUTS,CANNED,DRAINED 3-1/8 lbs 1 gal 1-3/4 qts
NOODLES,CHOW MEIN,CANNED 3-5/8 lbs 2 gal 1 qts

Method:
1 Brown pork in steam-jacketed kettle or stock pot.
2 Sprinkle pork with pepper and ginger.
3 Add water, soy sauce, and molasses; bring to a boil; cover; simmer 1 hour or until tender. CCP: Internal temperature must reach
145 F. or higher for 15 seconds.
4 Add onions, celery and cabbage to pork mixture; mix well; cover; bring to a boil; reduce heat; simmer 10 minutes.
5 Combine cornstarch and water. Stir slowly into hot mixture, stirring constantly. Cook 3 to 5 minutes or until thickened.
6 Add bean sprouts; mix well; bring to a simmer. CCP: Hold for service at 140 F. or higher.
7 Serve with 1/3 cup chow mein noodles and steamed rice.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/pork_chop_suey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence