Monday, May 18, 2009
Easy Pork Chow Mein
1 Pork Roast 1-2 cups
1 1/2 cups bamboo shoots
1 1/2 cups celery
2 cups prepared pork gravy
1-2 tbs. soy sauce
2 tbs of butter
salt and pepper to taste
1 pkg crispy chow mein noodles
Here's the deal! This is a great recipe following a Sunday Pork Roast dinner. This is delicious, easy, and frugal since you are using a roast for two meals. So yesterday I made a pork roast prepared by throwing a pork roast in a deep oven safe pot with a little bit of water and salt and pepper. Cook for 4 hours at 320 degrees. I served it with typical mashed potatoes and gravy. The good part is the next day using your left overs you can whip up this tasty Asian dish!
Using 2 tbs of butter saute the onion and celery . Pour your left over pork gravy over the onion and celery. You should have about two cups of prepared gravy. If you don't have enough left over make more this way:
* 1/4 cup flour
* 1/4 pan drippings or margarine
* 2 cups water
* 2 tsp. flavored bouillon granules or 2 cubes
1. In medium skillet add drippings or margarine
2. Over medium-high heat, cook and stir until dark brown
3. Stir in water and bouillon
4. Cook and stir until thickened
Next, add sliced up left over pork roast and bamboo shoots. Bring to a boil. Add soy sauce and salt and pepper to taste. Finally, pour over crispy chow mein noodles. Serve and enjoy!
It was so tasty I forgot to take a picture of the final result. I just gobbled it right up!