Recipe by Diamondlil
A very tasty and easy recipe using left over pork roast. It is from a 1973 Betty Crocker "Family Dinners In a Hurry" cookbook.
Top Review by Roxygirl in Colorado
I was looking for a chow mein to use up my leftover grilled pork tenderloin. After I sauteed the veg. I cooked in my pressure cooker (which made my cook time only about 10 min.).. I did use 2 cups liquid (3/4 tsp chicken boullion with water) and the 3 tbs. cornstarch thickened it great. I stirred in some water chesnuts at the end and served over brown rice (topped with crunchy chow mein noodles). This was very rich tasting and comforting! Thanks for posting, Diamondill-
- 2 -3 cups cooked pork roast, cubed
- 1 medium onion, sliced
- 2 cups celery, sliced diagonally
- 3 tablespoons vegetable oil
- 1 (6 ounce) can sliced mushrooms
- 1 (16 ounce) can bean sprouts, drained
- 2 tablespoons chopped pimiento
- 1 (10 ounce) can condensed chicken broth (1 1/4 c.)
- 1⁄4 cup soy sauce
- 3 tablespoons cornstarch
- 2 (3 ounce) cans chow mein noodles
Directions See How It's Made
- In a large skillet, cook and stir pork, onion and celery in oil until onion is tender.
- Stir in mushrooms with liquid, bean sprouts, pimiento and chicken broth.
- Blend soy sauce and cornstarch; stir into vegetable mixture.
- Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Seve over chow mein noodles.