Ingredients:
1/2-1 cup pan drippings, from pork raost
1/4 cup soy sauce
1 cup hot water
1 tablespoon vegetable oil
1/4 cup onions, chopped in large pieces
1/4 cup celery, thickly sliced
1/4 cup carrots, thinly sliced
1 large tomatoes, chopped
1/2 lb button mushrooms, sliced
2 tablespoons cornstarch
2 tablespoons cold water
salt and pepper, to taste
Directions:
Pour the pan drippings into a 4 cup container and set aside.
Deglaze the hot roasting pan with the hot water and then pour the liquid in the 4 cup container.
Skim the excess fat from the top.
Add the soy sauce and top off with enough water to make 3 cups of liquid.
Add the vegetable oil to a hot skillet over medium heat.
Stir in the onion, celery, and carrot and saute just long enough to heat it through (crisp-tender texture).
Stir in the tomato and mushrooms and heat until all the veggies are heated through.
Add the drippings/soy liquid and bring to a boil.
Mix the cornstarch with the cold water and add to the gravy; stirring until the gravy has thickened.
Add salt and pepper, to taste.
Serve over pork and rice, mashed potatoes or noodles.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.