Veggie Pork Saute Recipe
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Veggie Pork Saute

By: Audra leGay  
"When time is of the essence, try this swift meal-in-one from Audra LeGay. The Grand Junction, Colorado reader serves a lightly sauced combination of pork, mushrooms, zucchini and tomato over a bed of cooked rice."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 28 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 5 teaspoons all-purpose flour, divided
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound boneless pork, cubed
  • 5 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 medium onion, halved and sliced
  • 2 celery ribs, sliced
  • 1/2 cup sliced fresh mushrooms
  • 1 medium zucchini, halved and sliced
  • 1 medium tomato, diced
  • 1 1/2 cups chicken broth
  • 1 tablespoon balsamic vinegar
  • Hot cooked rice

Directions

  1. In a large resealable plastic bag, combine 3 tablespoons flour, Italian seasoning, salt and pepper. Add pork; seal bag and shake to coat. In a large skillet over medium-high heat, brown pork in 3 tablespoons butter and oil; remove and keep warm.
  2. In the same skillet, saute the onion, celery and mushrooms in remaining butter for 5 minutes. Add pork and zucchini; saute until meat juices run clear and vegetables are tender.
  3. Stir in the tomato. Place the remaining flour in a small bowl; stir in the broth and vinegar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2007 by GSRapunzel 
This was ok, I prefer something with a bit more flavor in the sauce. Over all I recomend it,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 26, 2008 by gapch1026 
One of the best non-Asian pork stir fries I have made! This is how I adapted the recipe to my... MORE

 
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