Ham And Oriental Vegetable Stir Fry Recipe
Ingredients
| Cornstarch | 2 Tablespoon | |
| Water | 1/3 Cup (16 tbs) | |
| 1 tablespoon reduced-sodium soy sauce | ||
| 1 teaspoon hoisin sauce | ||
| Garlic | 2 Clove (5gm), minced | |
| Ground ginger | 1/2 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| 1 tablespoon Oriental sesame oil | ||
| Carrots | 1 Cup (16 tbs), sliced | |
| Green pepper | 1 Cup (16 tbs) | |
| Green onions | 1 Cup (16 tbs), coarsely chopped | |
| 2 cups shredded Chinese cabbage | ||
| 10 ounces low-sodium fully cooked, lean ham, cubed | ||
| 3 cups hot cooked cellophane or lo mein noodles | ||
Directions
In a small bowl, stir the cornstarch into the water.
Then stir in the soy sauce, hoisin sauce, garlic, ginger and red pepper.
Add the oil to a wok or large skillet and heat over medium-high heat.
Add the carrots, green pepper strips and onions.
Stir-fry for 3 minutes.
Then add the cabbage, ham and cornstarch mixture.
Stir-fry for 4 to 5 minutes or until the vegetables are crisp-tender and the liquid slightly thickens
Then stir in the soy sauce, hoisin sauce, garlic, ginger and red pepper.
Add the oil to a wok or large skillet and heat over medium-high heat.
Add the carrots, green pepper strips and onions.
Stir-fry for 3 minutes.
Then add the cabbage, ham and cornstarch mixture.
Stir-fry for 4 to 5 minutes or until the vegetables are crisp-tender and the liquid slightly thickens
Chef
