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Leftover Pork and Vegetables

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

In a skillet, saute the onion, red pepper and celery in oil until

Printed from tasteofhome.com Nov 19, 2008

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Leftover Pork and Vegetables cont.

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.