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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.

SERVINGS

 2

CATEGORY

 Main Dish

METHOD

 Stovetop - One-Dish

PREP

 10 min.

COOK

 25 min.

TOTAL

 35 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.

Printed from tasteofhome.com Nov 19, 2008

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