This is one of my family’s requested favorites. The trick to it is adding enough vegetables and seasoning it just right so you never know it was pork from a can! While your cooking think of it as if it were in a Wok. Keep the heat hot the pan buttered, and the food moving.

Serve this with Brown Butter Artichoke Hearts

• 2 TBS. butter
• 2 TBS. Extra virgin olive oil
• 7 red potatoes washed, scrubbed, chopped bite size.
• 3 carrots, pealed, sliced thin.
• 1 small onion chopped
• 1/2 green pepper, chopped
• 1 garlic clove, pressed
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 TBS. ketchup
• 1 Can of Pork

In a large frying pan or wok, saute the onion and garlic 2 minutes then add in all the vegetables until they are soft, about 10 minutes. Drain and flake the canned pork, Add it to the vegetables, Add salt, pepper, ketchup, continue to stir fry until heated through.