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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You can use leftover chicken in this recipe instead of the pork. This is a great way to use leftovers and have an elegant dinner. Goes well with a green salad Ingredients:
12 cooked crepes (, see all purpose dinner crepes batter) |
2 cups cooked leftover pork, cut into strips |
1 small green pepper, seeded,ribs out and cut into fine strips |
1 (8 ounce) can sliced pineapple |
1 cup chicken bouillon |
2 tablespoons soy sauce |
1/4 cup white vinegar |
1/4 cup sugar |
1 tablespoon cornstarch |
2 tablespoons cold water |
1 (8 ounce) can water chestnuts, sliced |
2 tablespoons melted butter |
2 tablespoons sesame seeds, toasted |
Directions:
1. Spray a large skillet with oil, leghtly brown the pork.
2. Stir in the green pepper, add pineapple with juice, boullon, soy, vinegar& sugar.
3. Dissolve the cornstarch in the water and stir it into the hot mixture.
4. Cook on low, keep stirring until the sauce has thickened.
5. Stir in the chestnuts.
6. In a shallow baking dish spoon several tbs of the pork mixture into each crepe fold over and have them side by side.
7. If any sauce left over spoon a little over the crepes then drizzle the butter over them and sprinkle with the sesame seeds.
8. Bake in 350f oven for 10- 15 minutes, serve.
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