Leftover Pork and Vegetables |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. Ingredients:
1/3 cup chopped red onion |
1/2 cup chopped sweet red or chopped green pepper |
1 celery rib, chopped |
1 tablespoon olive oil |
1 cup cubed cooked pork (1/2-inch cubes) |
3/4 cup frozen sliced carrots, thawed |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1/2 cup pork gravy |
1/3 cup chicken broth |
2 tablespoons soy sauce |
1/8 teaspoon pepper |
hot cooked rice |
Directions:
1. In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice. Yield: 2 servings.
|
|