Monday, January 25, 2010

Pork Chow Mein

Serves: 3

3/4 c. uncooked instant rice
2 T. butter
1/2 t. salt
3/4 c. onion, chopped
2 celery ribs, sliced
3/4 c. green pepper, chopped
1 t. chicken bouillon granules
1 3/4 c. boiling water
1 c. cooked, cubed pork
1 T. cornstarch
1 T. cold water
1 T. soy sauce
Chow mein noodles

In a 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 for 5 minutes or until rice is tender. Combine cornstarch, cold water and soy sauce until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chow mein noodles.

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Tips: Disclosure statement - My kids did not like this dinner. However, my husband and I did and it was a great way to use up the leftovers from South Shore Pork Roast. Between the celery, green peppers and chow mein noodles I think the crunchiness was just a bit too much for the little tikes. I actually used instant brown rice and just let it cook about 8 minutes. I also used one chicken bouillon cube in place of the granules. Try mixing the cornstarch, water and soy sauce in a small container with a lid and shake it really hard. This method is easier than trying to get the lumps out by stirring it in a bowl. I also shared this recipe at Hospitality Haven's Taste the World.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes


Alison @ Hospitality Haven said...

This looks fabulous! You should add this link to my "Taste the World" meme starting today! We're focusing on Chinese food, and this would fit well. :)

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