Asian Pork Stir Fry

Pork Foodservice
Asian Pork Stir Fry


  • 6 pounds boneless pork roast (lean)
  • 2 tablespoons oil
  • 1 pound carrots (peeled, sliced)
  • 1 onions (large, peeled, chopped)
  • 12 ounces celery (sliced – angle cut)
  • 2 green bell pepper (sliced)
  • 1 1/4 pounds broccoli (frozen, chopped)
  • 7 cups water
  • 1 1/4 cups corn starch
  • 3 ounces soy sauce (low sodium)
  • 3 tablespoons molasses
  • 1/4 cup brown sugar
  • 1/2 teaspoon white pepper (ground)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger


  1. 1Place roasts on racks in shallow open roasting pans. When more than one pan is needed, group roasts by size. Allow space between roasts. Do not cover pan.
  2. 2Insert meat thermometer into the center of the smallest roast.
  3. 3Roast at 325°F until the internal temperature reaches 145 degrees Fahrenheit.
  4. 4(Approximate oven time may vary depending on oven use, and weight of pork being cooked. Start checking with a thermometer an hour into cooking time.)
  5. 5Remove from oven and let stand for 15 minutes.
  6. 6Place roasts in shallow pans, cover and refrigerate.
  7. 7Holding CCP: Cool to 40°F within 4 hours.
  8. 8Cube chilled roast into approximately 1 inch by 1-inch cubes. Set aside until ready to use.
  9. 9Sauté carrots in a tilting fry pan that has been seasoned with oil for approximately 2-3 minutes.
  10. 10Add onion and celery.
  11. 11Continue cooking until the celery and onions are tender, but not soft.
  12. 12Add cubed pork and green pepper to the vegetable mixture.
  13. 13Reduce heat.
  14. 14Steam broccoli for 2 minutes. Drain well.
  15. 15Add broccoli to the pork and vegetable mixture.
  16. 16Put 1 cup of the water into a saucepan.
  17. 17Whisk in cornstarch, stirring constantly until thoroughly combined.
  18. 18Stir in soy sauce, molasses, brown sugar, pepper, garlic and ginger. Stir in the remaining water.
  19. 19Bring the mixture to a boil to thicken.
  20. 20Mix sauce into the vegetable and pork mixture.
  21. 21Gently stir mixture and heat to 165°F.
  22. 22Place mixture into serving pans.
  23. 23Serve over hot cooked rice.
  24. 24Holding CCP: Hold mixture at 140°F or above.
  25. 25Pour mixture in 2-inch shallow pans. Cover and place in refrigerator. Cool to 40°F within 4 hours.
  26. 26Reheat product to 165°F or higher for at least 1 minute. Hold at 140°F or higher to serve.
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