Pork Stir-Fry

1 lb 11 oz Rice, brown or white, regular, dry, parboiled 

1 lb 9 oz Pork loin, raw, boneless, lean, 1/2" cubes

1 lb 4 oz Pork shoulder, lean, 1/2" cubes

1/8 cup Soy sauce, low-sodium 

3 Tbsp Hoisin sauce

3/4 cup Cornstarch

2 Tbsp Ginger, fresh, chopped

2 Tbsp Garlic, minced

1 tsp Pepper, black or white, ground

1 tsp Red pepper flakes

2 Tbsp Rice vinegar

3/4 tsp Salt

3/4 cup Sugar

1 qt Chicken broth

2 lb Broccoli, fresh, chopped

1/4 cup Canola oil

2 lb Edamame (frozen), thawed 

1 lb 7 oz Carrots, fresh, shredded coarsely

11 oz Onions, fresh, chopped

2 cups Water

Cook rice according to package directions. 

Combine pork, soy sauce, Hoisin sauce, 1/3 cup 2 tsp cornstarch, 1 Tbsp ginger, 1 Tbsp garlic, black pepper, red pepper flakes, rice vinegar, salt, and sugar in a large bowl.  Stir well. Cover tightly and refrigerate. Allow pork mixture to marinate for 12–24 hours. Set remaining ginger, cornstarch and garlic aside.  

Place marinated pork in a large stock pot uncovered over high heat for 2–3 minutes. Stir constantly. , Add 2 cups chicken broth. Heat to a rolling boil, allowing mixture to thicken. Set remaining chicken broth aside.Transfer 1 qt 3 cups (about 2 lb 15 oz) pork mixture to a steam table pan (12" x 20" x 21/2"). Set aside, 

Boil broccoli in a large stock pot for 60 seconds or until bright green. Drain in a colander. Set aside.  

Heat oil in a large stock pot. Add boiled broccoli, edamame, carrots, onions, and remaining ginger and garlic. Saute uncovered for 2–3 minutes, stirring occasionally. Add remaining chicken broth. Heat to a rolling boil. Add remaining cornstarch. Add water. Stir well. Allow mixture to thicken. 

Pour vegetable mixture over pork mixture into steam table pan (12" x 20' x 21/2"). Stir well. 

Makes 25  (3/4 cup) servings pork and vegetable mixture with (1/2 cup) rice.