Number of Servings

Ingredients: Quantity:
Canola Oil 4.0 oz.
JTM Asian Base Sauce 5.0 lbs.
JTM Sous Vide Diced Pork 10 lbs.
JTM Sriracha Sauce 8.0 oz.
USDA Cooked Brown Rice (100499) 24 cups
USDA Shredded Carrots (11124) 1.25 lbs.
USDA Shredded Red Cabbage (11112) 1.25 lbs
USDA Sugar Snap Peas (11300) 5.0 lbs.

Prep Time: 90 min.     Yields: 46
Desired Yield:



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Very Veggie Sriracha Pork Stir Fry

JTM Products:



1. Heat JTM Asian Sauce in steamer for 30 minutes (thawed) or 45 minutes (frozen). Once heated, stir 8.0 oz. JTM Sriracha Sauce and blend well.

2. Reserve until service. Hold hot 140F or higher - HACCP Critical Control Point

For best results, thaw Sous Vide Pork in cooler (<40F) for 48-72hrs.

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert. Evenly break up the Sous Vide Pork to ensure proper mixing.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point).

3. Combine heated dieced pork with JTM Asian.Sriracha Sauce and blend well. Hold hot until ready for service. (145F or above)

4. Prepare rice according to manufacturer's instructions and reserve until service.

5. Prepare vegetable blend by tossing with canola oil and heating in 350F oven or griddle for 5-7 min.and reserve for service (140F or above)

To Portion/serve: 1/2 cup of cooked rice, top with 2/3 cup of pork mixture

Serve accompanied with a 1/2 cup of vegetable blend.

Recipe yields 46 servings.

One serving = 5.16 oz. by weight or 2/3 cup by volume

Nutritional contribution:

One serving provides 2.0 oz. M/MA + 1.0 oz. Grain Equivalent + 1/2 cup Dark Green vegetable + 1/4 cup Other vegetables

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.