PORK CHOP SUEY/RICE (303)    RECIPE (114)

• PORK, LOIN ROAST
  QUANTITY:   15.5625
  ASSOCIATED NUTRIENT:   PORK, CENTER LOIN, TRIMMED, ROASTED
  NUTRIENT AMOUNT IN LBS.:   10.738125
• STARCH, CORN
  QUANTITY:   1.25
  ASSOCIATED NUTRIENT:   CORNSTARCH
  NUTRIENT AMOUNT IN LBS.:   1.25
• SOY SAUCE
  QUANTITY:   .375
  ASSOCIATED NUTRIENT:   SOY SAUCE MADE FROM SOY (TAMARI)
• RICE
  QUANTITY:   6
  ASSOCIATED NUTRIENT:   RICE, WHITE, LONG-GRAIN, REGULAR, COOKED, UNENR WO/ SALT
  NUTRIENT AMOUNT IN LBS.:   6
• NOODLES, CHOW MEIN
  QUANTITY:   1.125
  ASSOCIATED NUTRIENT:   NOODLES, CHOW MEIN, CND
  NUTRIENT AMOUNT IN LBS.:   1.125
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .5625
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .5625
• WATER, COLD
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   6.27
• PEPPERS, GREEN, DEHYD, DICED
  QUANTITY:   .23438
• MUSHROOMS, CND, PIECES
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   MUSHROOMS, COMMON, CND
  NUTRIENT AMOUNT IN LBS.:   2
• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   .5625
• WATER, TAP
  QUANTITY:   2.09375
  ASSOCIATED NUTRIENT:   WATER
• BEAN SPROUTS, CND
  QUANTITY:   3.125
  ASSOCIATED NUTRIENT:   BEAN SPROUTS, MUNG, CND
  NUTRIENT AMOUNT IN LBS.:   3.125
• CABBAGE, FRESH
  QUANTITY:   3
  ASSOCIATED NUTRIENT:   CABBAGE, RAW
  NUTRIENT AMOUNT IN LBS.:   2.4

1) CUT PORK INTO CUBES OR STRIPS.  BRAISE UNTIL TENDER AND BROWN.
   MIXTURE AND CONTINUE TO SIMMER UNTIL GRAVY IS CLEAR AND THICKENED.
5) STIR SOY SAUCE INTO CHOP SUEY TO DISTRIBUTE.
6) COOK RICE ACCORDING TO PACKAGE DIRECTIONS.
7) SERVE 4 OZ LADLE OF CHOP SUEY OVER 3 OZ. OF COOKED RICE; TOP WITH
   1 OZ. OF CHOW MEIN NOODLES.
8) NOTE:  ADDITIONAL SOY SAUCE MAY BE SERVED.
2) RECONSTITUTE ONIONS AND GREEN PEPPERS WITH FIRST WATER ENTRY.
   ADD TO COOKED PORK TOGETHER WITH DRAINED MUSHROOOMS.  COOK UNTIL
   VEGETABLES ARE TENDER BUT CRISP.
3) BLEND TOGETHER GRAVY BASE AND SECOND WATER ENTRY.  MAY USE DRAINED
   MUSHROOM JUICE AS PART OF WATER.  ADD TO MEAT MIXTURE TOGETHER WITH
   DRAINED BEAN SPROUTS AND SHREDDED CABBAGE. COOK UNTIL VEGETABLES
   ARE CHEWABLE AND CRISP.  DO NOT OVERCOOK.
4) COMBINE CORNSTARCH AND WATER TO FORM A SMOOTH PASTE.  STIR INTO MEAT