Leftover Pork and Vegetables
TOTAL TIME: Prep: 10 min. Cook: 25 min.
YIELD: 2 servings.
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. —Shirley Tower, Southwick, Massachusetts
Ingredients
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1/3 cup chopped red onion
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1/2 cup chopped sweet red or chopped green pepper
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1 celery rib, chopped
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1 tablespoon olive oil
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1 cup cubed cooked pork (1/2-inch cubes)
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3/4 cup frozen sliced carrots, thawed
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1/2 cup pork gravy
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1/3 cup chicken broth
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2 tablespoons soy sauce
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1/8 teaspoon pepper
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Hot cooked rice
Directions
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1.
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.
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