Tuesday, December 9, 2008

Leftover Ham and Vegetable Medley



I tried it with the Leftover Ham we had last thanksgiving. The recipe is truly a good one. I like it. My husband likes it too! We both like green beans. You should try it instead of wasting your meat or keeping it too long in your fridge.

If you notice the pic, it doesn't have peas. I did not have frozen peas, only in cans. And i don't like the ones in cans so I didn't include it. Also, I had no Broccoli florets...I wish i had. I will include it next time.

All the vegetables that I used were fresh and not frozen...try it, you will love it too!

INGREDIENTS
1 tablespoon vegetable oil
2 cups carrots, julienned
1 onion, sliced into rings
2 cups French cut green beans, drained
1 cup frozen green peas
2 cups fresh broccoli florets
1 cup sliced green bell peppers
1 cup sliced red bell peppers
4 cups cooked ham, cut into thin strips
2 eggs, lightly beaten
1 tablespoon soy sauce
1/2 cup water
1 teaspoon cornstarch

DIRECTIONS
Heat a wok or large skillet with oil on medium heat. Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.
In a small, lightly greased skillet, scramble the eggs until firm. Cut eggs up into small pieces.
Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.


Editor's Note(allrecipes.com)

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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