Quick Pork Chow Mein

Total Time Prep/Total Time: 30 min.
Yield 3 servings
Test Kitchen Approved
"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

  • 2/3 cup uncooked instant rice
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 large onion, chopped
  • 2 celery ribs, sliced
  • 1 medium green or sweet red pepper, chopped
  • 1 teaspoon chicken bouillon granules
  • 1-1/2 cups boiling water
  • 1 cup cubed cooked pork roast
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon reduced-sodium soy sauce
  • Chow mein noodles

Directions

  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.
  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.

"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."
Recipe Creator

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