Source: U.S. Department of Defence
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Asian Stir Fry Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 500 00
ASIAN STIR FRY SOUP
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
112 cal
10 g
7g
5g
16 mg
842 mg
86 mg
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
1-5/8 lbs
1 qts 1 cup
2 lbs
PEPPERS,GREEN,FRESH,MEDIUM,SLICED,THIN
ONIONS,GREEN,FRESH,CHOPPED
11-3/4 oz
3-3/8 cup
13 oz
HAM BROTH (FROM MIX)
5 gal
1 lbs
2-1/2 cup
RICE,LONG GRAIN
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.
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https://theodora.com/recipies/soups/asian_stir_fry_soup.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 6 Ounces |
| Calories: | 112 cal |
| Carbohydrates: | 10 g |
| Protein: | 7g |
| Fat: | 5g |
| Cholesterol: | 16 mg |
| Sodium: | 842 mg |
| Calcium: | 86 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence