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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Subgum Recipe

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This recipe for Subgum is from The Riesterer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Can (4 oz) sliced mushroom, drained, reserving liquid
2 C diced cooked pork
1 T butter
2 C sliced celery
1 1/2 C leftover pork gravy (or jar)
1 large can bean sprouts
Directions:
Directions:
Saute mushrooms and pork in butter. Add celery, mushroom liquid and gravy; cook over low heat until celery is just tender, about 30 min. Add water if mixture becomes too thick. Add drained bean sprouts; heat through. Serve on rice or crisp Chinese noodles.
Number Of Servings:
Number Of Servings:
2 servings
Personal Notes:
Personal Notes:
Good way to use up leftover pork roast.

 

 

 

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