Taste of Home
Quick Pork Chow Mein
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3 servings.
"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."
Ingredients
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2/3 cup uncooked instant rice
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2 tablespoons butter
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1/2 teaspoon salt
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1 large onion, chopped
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2 celery ribs, sliced
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1 medium green or sweet red pepper, chopped
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1 teaspoon chicken bouillon granules
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1-1/2 cups boiling water
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1 cup cubed cooked pork roast
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1 tablespoon cornstarch
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1 tablespoon cold water
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1 tablespoon reduced-sodium soy sauce
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Chow mein noodles
Directions
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1.
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 until the rice is tender, 5 minutes.
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2.
Combine cornstarch, cold water and soy sauce until smooth; gradually add to skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chow mein noodles.
Nutrition Facts
1 each: 291 calories, 12g fat (6g saturated fat), 63mg cholesterol, 1113mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 17g protein.
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