Well our 2020 Great Blogger’s Bake-Off and Picnic is now officially in the books as a HUGE success. Now it’s time to get back in the kitchen and start cooking again.
We went out on Sunday, and when we got home I didn’t really feel like cooking a lot, and it was already late. So I just whipped up a quick stir-fry using up some of my leftovers. Stir-fries are quick and easy and are a great way to use up all those little bits and pieces that are not enough for a meal on their own too. We completed the meal with some potstickers and a cool, crisp chardonnay to make for a perfect, quick and easy summer meal.
Ham and Vegetable Stir-Fry
1/2-3/4 lb of ham, sliced into thin strips
1/2 red bell pepper, cut into thin strips
1/4 red onion, sliced very thin
3/4 cup mushrooms, sliced
1 cup green beans, stems removed, cut into pieces about 1″ in size
1 TBSP honey
1 TBSP garlic
1 TBSP ginger
1 cup orange juice
1 tsp Chinese 5 spices
1 TBSP soy sauce
1 tsp, or to taste, red pepper flakes
1 TBSP cornstarch
1-2 TBSP basil, chiffonade or cut into thin shreds
2 TBSP cilantro, chopped fine
Get your wok or skillet and add cooking oil very hot. Then add the bell peppers, onions, green beans, garlic, ginger and mushrooms and saute for about 2-3 minutes, or until they are mostly cooked, with still a little bit of crunch left to them. You do not want to over cook them, or they will become mushy.
Mix the spices, honey and orange juice together and set aside.
When the vegetables are cooked, add the ham and the sauce. Mix the cornstarch with about 1/3 cup of water, then add to the sauce and mix thoroughly. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 5-7 minutes.
You can serve this either over rice or noodles. I had some leftover pasta I needed to use up, so I served it over pasta. Both rice and pasta are good choices though, so it is really up to you.
Stay safe and stay well Everyone. ‘Til next time.