Leftover Pork and Vegetables
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.2 ServingsPrep: 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 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer