Leftover Pork and Vegetables
Cooking for One or Two Cookbook
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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.
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 10 min. Cook: 25 min.
Ingredients:
- 1/3 cup chopped red onion
- 1/2 cup chopped sweet red or chopped green pepper
- 1 celery rib, chopped
- 1 tablespoon olive or vegetable 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:
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.