Wednesday, February 13, 2019

Using Up Those Pesky Leftovers

Tonight I tried to use a bag of leftover pork roast in this dish instead of fresh pork. Turned out not too badly, but I think it could have used a bit more sauce and since I didn't have the French green beans I left them out. Didn't have hash browns either so I tried to make my own.

Hash Brown Pork Skillet

3/4 cup beef broth
1 tbsp. corn starch
2 tbsp. ketchup
1/2 tsp. whole oregano
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

1 tbsp. oil
3/4 lb pork cut in thin strips

2 tsp cooking oil
1/2 cup thinly sliced onion

3 cups frozen hash brown potatoes
1 cup thinly sliced carrots
1/4 cup thinly sliced celery

1 cup frozen French-style green beans

Combine first 7 ingredients in a small bowl and set aside.

Heat wok or large frying pan until very hot on medium high. Add first amount of oil, add the pork and brown slightly. Transfer to bowl.

Heat second amount of oil in same wok (or pan) and add the onion. Stir-fry for about 1 min.

Add hash browns, carrots and celery. Cook about 4 mins. stirring often until potatoes start to brown and veggies are tender crisp. Add the pork and green beans. Stir cornstarch mixture and cook on medium until the sauce boils and thickens. 

Harvey had an extra helping so he liked it making this a keeper. However, I will tweak it a bit next time by doubling the sauce, adding more garlic and using bought hash browns. My home made chunky hash browns were falling apart rather than browning.

Everybody have a wonderful evening.

God bless.

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