1 package (1-1/2 to 2 pounds) fully-cooked boneless beef pot roast with gravy
1 cup walnut halves
1 jar (7 to 8-1/2 ounces) Chinese-style plum sauce
3 cups fresh broccoli florets (1 to 1-1/2-inch)
2 cups uncooked instant rice
Fresh red plums (optional)
Heat large heavy nonstick skillet over medium heat until hot.
Combine walnuts and 1/4 cup of the plum sauce in skillet, stirring
to coat evenly. Cook 5 to 10 minutes or until most of the moisture
has evaporated and walnuts are slightly glazed, stirring frequently.
(Do not allow walnuts to scorch.) Transfer walnuts to plate;
spread to separate.
Meanwhile remove beef pot roast from package; set aside. Measure 1 cup of the
gravy and place in same skillet; discard any remaining gravy or reserve for
other use. Stir in remaining plum sauce and pepper, as desired; heat over medium
heat until hot, stirring occasionally.
Cut pot roast into 1-inch pieces. Add to skillet; cook over medium-low heat
5 to 6 minutes or until beef is heated through, stirring occasionally.
Meanwhile steam broccoli 6 to 8 minutes or until tender. Season with salt and
pepper, as desired; keep warm.
Cook rice according to package directions; keep warm.
Place rice in center of platter; spoon beef and gravy over rice. Arrange broccoli
and walnuts around rice. Garnish with plums, if desired.
Makes 6 servings.
Cook's Tip: Broccoli florets are available prepackaged and ready
to use in the produce section of the supermarket.
To microwave broccoli, place in microwave-safe dish. Cover and
microwave on HIGH 4 to 6 minutes or until tender, stirring once.
Note: The amount of gravy in fully-cooked pot roast products
varies. If your package does not contain 1 cup, make up the difference
with beef broth or water.
Diane Mahnke -- WYOMING