• 15 pounds boneless pork roast (lean)
  • 2 pounds bean thread (Asian cellophane noodles)
  • 1/4 cup vegetable oil
  • 1 1/2 cups garlic (minced)
  • 1 1/2 cups lemon peel (finely shredded)
  • 6 pounds broccoli flowerets
  • 3 pounds cauliflower flowerets
  • 2 pounds carrots (peeled, sliced into coins)
  • 4 pounds peppers (red and/or green, cut into ½ inch pieces)
  • 3 pounds tomatoes (cut into wedges)
  • 9 1/2 cups chicken broth low sodium
  • 1 1/2 cups teriyaki sauce
  • 1 1/4 cups cornstarch
  • 3/4 cup brown sugar
  • 2 cups lemon juice
  • 3 tablespoons lemon pepper (salt free)
  • 3 cups green onions (sliced)
  • 3 cups cilantro (chopped)


  1. Place roast on rack in a shallow roasting pan. Do not cover pan.
  2. Insert meat thermometer into the center of the roast.
  3. Roast at 325 degrees Fahrenheit until the internal temperature reaches 145 degrees Fahrenheit.
  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. Remove from oven and let the roast "rest" for 15 minutes.
  6. Place into a shallow pan.
  7. Cover and refrigerate, cooling to 40 degrees Fahrenheit within 4 hours.
  8. Cube chilled roast into approximately ½ by ½ inch cubes.
  9. Cover and refrigerate until needed.
  10. Heat oil in a deep fat fryer.
  11. In small batches, place noodles in fine mesh fryer basket and fry in the hot oil for approximately 8 seconds or until the threads are puffed and white. Make sure all threads are puffed.
  12. Do not brown.
  13. Drain each batch on layered paper towels. Set aside until needed.
  14. Sauté garlic and lemon peel in a tilting fry pan seasoned with cooking oil for approximately 2 minutes.
  15. Add the broccoli, cauliflower, carrots and peppers.
  16. Continue sautéing the vegetables.
  17. Add the pork cubes and continue heating.
  18. Add the tomatoes and combine gently.
  19. Reduce heat to low and hold at 140 degrees Fahrenheit.
  20. Pour the broth into a separate sauce pan.
  21. Whisk in the cornstarch, teriyaki sauce, lemon juice, sugar and spice until thoroughly combined.
  22. Stirring continually, heat mixture over medium heat until thickened.
  23. Pour over the meat/vegetable mixture.
  24. Stir the mixture gently and warm through.
  25. Spoon into a steam table pan; cover and hold at 140 degrees Fahrenheit until serving.
  26. To serve, place approximately 1 cup of "straw" on each plate forming a "nest" for the stir fry. Spoon approximately 1 cup of mixture in the center of the "straw."
  27. Garnish with sliced green onions and cilantro, depending upon student preferences.
  28. Place mixture in 2 inch shallow pans. Cover and place on rack in the cooler. Do not stack pans. Allow for air to circulate around the pans. Cool to 40 degrees Fahrenheit within 4 hours.
  29. Reheat product to 170 Fahrenheit degrees or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140 degrees Fahrenheit or higher to serve.
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