1 bag (26 ounces) Idahoan® CREAMY Classic Mashed Potatoes (prepared according to hot water instructions)
1 gallon hot water (water should be between 180°F to 190°F)
3 ounces vegetable oil (to sauté the pork)
3½ pounds pork loin (thinly sliced)
2 pounds stir fry vegetable blend (frozen mix can be used, thaw before sauté)
1 quart sweet chili sauce
½ cup low sodium soy sauce
½ cup fresh lime juice (rice vinegar can also be used in place of lime juice)
1 pound scallions (sliced on the bias for garnish)
Instructions
Measure 1 gallon of hot, not boiling, water into a large bowl.*
Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
Place the vegetable oil into a large pan and heat over medium-high. Add the pork and sauté until fully cooked. Remove the pork from the pan and hold hot.
Add the vegetables to the pan and sauté for 2 to 3 minutes. Add the sweet chili sauce, soy sauce, and lime juice and bring to a simmer.
Return the pork to the pan, toss to coat with the sauce, and heat through. Hold for assembly.
To assemble, place 10 ounces of the Idahoan® CREAMY Classic Mashed Potatoes into a bowl and top with 5 ounces of the pork and vegetable stir-fry. Garnish with 1 ounce of scallions prior to service.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=10024