Ingredients30 m servings
- 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.
- 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.
- 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.
ReviewsRead all reviews 3
This was ok, I prefer something with a bit more flavor in the sauce. Over all I recomend it, I love the variety of veggies in it.
One of the best non-Asian pork stir fries I have made! This is how I adapted the recipe to my taste: used non-salt Garden Seasoning instead of Italian; sauteed the pork along with red onion, o...