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Ham And Oriental Vegetable Stir Fry

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  Cornstarch 2 Tablespoon
  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

Recipe Summary

Side Dish
Stir Fried

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