The best part about it is that now we have 2 cups of leftover meat that we can turn into another night's dinner.
Cooking more meat than you might need for a recipe is a good idea because it makes the rest of the week a little bit easier. I try to do this as often as possible so I have an easy night during the week when I know that dinner is not going to take as much time.
We are turning our leftover pork roast into
Quick Chow Mein
2 cups cooked meat, cut into 1/2-inch strips or cubes
2 Tbs chopped onion
1/2 green pepper, cut in strips
1 1/2 cups celery, diagonally sliced
1 Tbs oil
1 cup chicken broth
2 Tbs cornstarch
2 tsp soy sauce
1/4 cup cold water
Heat oil in wok or electric skillet. Stir-fry meat and onion until lightly browned.
Add chicken broth. Lower heat, cover and cook for 10 minutes. Add green pepper and celery; cover and cook 5 minutes.
Mix cornstarch, soy sauce and cold water. Add to meat and cook, stirring until thick. Serve immediately over cooked rice.
The great thing about this recipe is that you can use whatever leftover vegetables you have- mushrooms, carrots, zucchini, broccoli, or whatever and also whatever meat you have left over.
Quick and Easy!