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Leftover Pork and Vegetables

 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.
2 ServingsPrep: 10 min. Cook: 25 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 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer