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Enjoy this recipe from Ready, Set, Eat!.
Submitted by: Gloria Warren
from Corbeil, Ontario, Canada
1-1/2 lbs. boneless pork loin, cubed
2 T. oil
.75-oz. pkg. brown gravy mix
1 c. water
1/4 c. honey
3 T. soy sauce
2 T. red wine vinegar
1/2 t. ground ginger
1/8 t. garlic powder
1 green pepper, chopped
1 red pepper, chopped
1 onion, chopped
In a large skillet over medium heat, sauté pork in oil until browned, about 15 minutes. Add gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; stir well. Cover and reduce heat to low; simmer for 15 minutes, until sauce thickens. Add peppers and onion; let cool, package in a plastic zipping freezer bag and freeze, or simmer until vegetables are tender. Serves 4.
Heat & Eat Instructions:
Thaw overnight in refrigerator. Pour into a saucepan; cover and simmer over medium heat until heated through and vegetables are tender. | |
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In a large skillet over medium heat, sauté pork in oil until browned, about 15 minutes. Add gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; stir well. Cover and reduce heat to low; simmer for 15 minutes, until sauce thickens. Add peppers and onion; let cool, package in a plastic zipping freezer bag and freeze, or simmer until vegetables are tender. Serves 4.
Heat & Eat Instructions:
Thaw overnight in refrigerator. Pour into a saucepan; cover and simmer over medium heat until heated through and vegetables are tender. |
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