 |
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 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, 2008Copyright Reiman Media Group, Inc © 2008 |