Ingredients
| 6 lbs | Boneless pork loin, sliced |
| 7-1/2 cups (divided) | Saucemaker® Szechwan Sauce |
| 1/2 cup | Vegetable oil |
| 12 cups | Broccoli |
| 6 cups | Black beans |
| 6 each | Mango, peeled and sliced |
| 12 lbs | Rice noodles, cooked |
| 10 cups | Radichio |
| 10 cups | Spinach |
Procedure
- Marinate pork in 3 cups Saucemaker® Szechwan Sauce for 1 hour and up to 12 hours.
- Remove from marinade; discard marinade.
- In a wok or skillet, heat oil over medium high heat.
- Stir fry pork for 2-3 minutes or until no longer pink and internal temperature reaches 160°F.
- Remove from skillet; keep warm.
- Stir fry broccoli for 2-3 minutes or until vegetables are tender.
- Add reserved pork, remaining Saucemaker® Szechwan Sauce and black beans.
- Bring to a simmer.
- Stir in mangoes.
- Arrange radicchio and spinach leaves on a serving plate; top with cooked rice noodles and pork stir fry.
Yield: 24 Servings
Chef's Tip:
Create a Bali Hai Stir Fry by combining Saucemaker® Szechwan Sauce and Saucemaker® Sweet & Sour Sauce. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.