Ham And Oriental Vegetable Stir Fry
|Water||1⁄3 Cup (5.33 tbs)|
|Reduced-sodium soy sauce||1 Tablespoon|
|Hoisin sauce||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Ground ginger||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Oriental sesame oil||1 Tablespoon|
|Sliced carrots||1 Cup (16 tbs)|
|Green pepper strips||1 Cup (16 tbs)|
|Coarsely chopped green onion||1 Cup (16 tbs)|
|Shredded chinese cabbage||2 Cup (32 tbs)|
|Low sodium fully cooked lean ham||10 Ounce, cubed|
|Hot cooked cellophane noodles/Hot cooked lo mein noodles||3 Cup (48 tbs)|
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