A large roast, either beef or pork, may seem like a major investment unless you have a few good recipes under your belt for using the leftovers. With a little bit of planning, the leftovers from that luxury Sunday roast can actually wind up costing less per meal than ground beef or chicken.
When I purchase a roast for a Sunday meal, I always look for one larger than what I plan to serve for that meal. As much as I enjoy the first meal from a roast, I always look forward to Monday and Tuesday. My arsenal of recipes includes terrific recipes like this quick & easy version of chop suey.
While this is based on versions of chop suey served by many Chinese restaurants, I make no claims as to the authenticity of this recipe. It is, however, better than any I have ever had from a Chinese restaurant. With exception of the crunchy noodles and fresh bean sprouts, I usually have everything else on hand, making this an economical dish as well.
2 cups leftover roast pork
1 large carrot
2 ribs celery
1 small onion
3-4 fresh mushrooms, sliced
1 tablespoon vegetable oil
1 clove garlic, minced
1 inch fresh ginger root, minced
1 tablespoon soy sauce
2 tablespoons sherry
1 tsp cornstarch
½ cup broth or leftover gravy
Chow mein noodles for serving.
Prepare the pork and vegetables by cutting them all into similar sized pieces–about ½ inch pieces work well.
Heat a large non-stick pan over medium high heat, add the oil and quickly stir fry the garlic & ginger for a few seconds. Immediately add the carrots and stir fry until almost cooked through, about 2 minutes. Add the celery, onions & mushrooms. Continue to stir fry another 2 minutes.
Add the pork and soy sauce to the vegetables and stir fry for a minute until the meat is heated through.
In a small bowl, combine the cornstarch, sherry and broth (or gravy). Still over medium high heat, gradually add the mixture to the sauté pan and stir fry until the sauce is no longer cloudy and the meat & vegetables are lightly coated in sauce. Taste for seasoning and add additional soy sauce, if needed (if your broth or gravy are already salted, this may not be needed).
Serve right away over crunchy chow mein noodles or rice. Serves 4
Note: optional and very good additions can include sliced water chestnuts, bamboo shoots, a handful of fresh snow pea pods, a bit of fresh baby spinach, shredded cabbage, or bell pepper