Mushroom and Vegetable Gravy for Pork Roast

My Mom developed this Asian-influenced recipe in the 70s and it is still a favorite in our family. Start with a 5 to 7 pound pork roast, roasted as you would normally, and use the pan drippings for the gravy. I would think that chicken or beef stock could be substituted for the drippings.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄2-1  cup  pan dripping, from pork raost
• 1⁄4 cup soy sauce
• 1  cup hot water
• 1  tablespoon  vegetable oil
• 1⁄4 cup onion, chopped in large pieces
• 1⁄4 cup celery, thickly sliced
• 1⁄4 cup carrot, thinly sliced
• 1  large tomatoes, chopped
• 1⁄2 lb button mushroom, sliced
• 2  tablespoons cornstarch
• 2  tablespoons cold water
•  salt and pepper, to taste

Directions

1. Pour the pan drippings into a 4 cup container and set aside.
2. Deglaze the hot roasting pan with the hot water and then pour the liquid in the 4 cup container.
3. Skim the excess fat from the top.
4. Add the soy sauce and top off with enough water to make 3 cups of liquid.
5. Add the vegetable oil to a hot skillet over medium heat.
6. Stir in the onion, celery, and carrot and saute just long enough to heat it through (crisp-tender texture).
7. Stir in the tomato and mushrooms and heat until all the veggies are heated through.
8. Add the drippings/soy liquid and bring to a boil.
9. Mix the cornstarch with the cold water and add to the gravy; stirring until the gravy has thickened.
10. Add salt and pepper, to taste.
11. Serve over pork and rice, mashed potatoes or noodles.