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Pork Chow Mein

Pork Chow Mein
"This crunchy combination is quick to fix and a great way to use up leftover pork roast," writes Deborah Stark of Cavalier, North Dakota. "I've substituted leftover turkey for the pork with equally pleasing results."
3 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2/3 cup uncooked instant rice
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 medium green or sweet red pepper, chopped
  • 1 teaspoon chicken bouillon granules
  • 1-1/2 cups boiling water
  • 1 cup cubed cooked pork roast
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon reduced-sodium soy sauce
  • Chow mein noodles

Directions

  • In a large skillet, saute rice in butter and salt until golden. Add
  • the onion, celery and green pepper; cook until crisp-tender.
  • Dissolve bouillon in boiling water; add to the rice mixture. Add
  • pork; bring to a boil. Reduce heat; cover and cook for 5 minutes or
  • until the rice is tender.
  • Combine cornstarch, cold water and soy sauce until smooth; gradually
  • add to skillet. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Serve with chow mein noodles.
  • Yield: 3 servings.
© Taste of Home 2012

2 of 2

Pork Chow Mein (continued)

Nutrition Facts: 1 serving (1 each) equals 291 calories, 12 g fat (6 g saturated fat), 63 mg cholesterol, 1,113 mg sodium, 28 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012