Mushroom and Vegetable Gravy for Pork Roast |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My Mom developed this Asian-influenced recipe in the 70s and it is still a favorite in our family. Start with a 5 to 7 pound pork roast, roasted as you would normally, and use the pan drippings for the gravy. I would think that chicken or beef stock could be substituted for the drippings. Ingredients:
1/2-1 cup pan dripping, from pork raost |
1/4 cup soy sauce |
1 cup hot water |
1 tablespoon vegetable oil |
1/4 cup onion, chopped in large pieces |
1/4 cup celery, thickly sliced |
1/4 cup carrot, thinly sliced |
1 large tomato, chopped |
1/2 lb button mushroom, sliced |
2 tablespoons cornstarch |
2 tablespoons cold water |
salt and pepper, to taste |
Directions:
1. Pour the pan drippings into a 4 cup container and set aside.
2. Deglaze the hot roasting pan with the hot water and then pour the liquid in the 4 cup container.
3. Skim the excess fat from the top.
4. Add the soy sauce and top off with enough water to make 3 cups of liquid.
5. Add the vegetable oil to a hot skillet over medium heat.
6. Stir in the onion, celery, and carrot and saute just long enough to heat it through (crisp-tender texture).
7. Stir in the tomato and mushrooms and heat until all the veggies are heated through.
8. Add the drippings/soy liquid and bring to a boil.
9. Mix the cornstarch with the cold water and add to the gravy; stirring until the gravy has thickened.
10. Add salt and pepper, to taste.
11. Serve over pork and rice, mashed potatoes or noodles.
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