Leftover Ham and Vegetable Medley
1 tablespoon vegetable oil
2 cups carrots
sliced into rings
2 cups French cut green beans
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
1 tablespoon soy sauce
½ cup water
1 teaspoon cornstarch
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.
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