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Ham Stir Fry

5 September 2008 One Comment

A great way to use leftover roast ham


4 servings


  • 12 ounces roast ham, cut into cubes
  • 4 tablespoons soy sauce
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried crushed red pepper
  • 1 pound green beans, trimmed, cut into 1 1/2-inch lengths
  • 1 cup matchstick-size strips peeled carrots (about 2 medium)
  • 2 eggs, lightly beaten
  • 4 cups cold rice
  • 2 tablespoons canola oil
  • 1 large red bell pepper, cut into 1/2×1/4-inch strips
  • 1 tablespoon minced peeled fresh ginger
  • 3 green onions sliced into 1 1/2 inch pieces


Mix pork, soy sauce, honey, half of garlic, and crushed red pepper in medium bowl. Set aside.

Steam carrots in large saucepan of boiling salted water (about 1/2 cup) until crisp-tender, about 2 minutes. Add green beans to carrots in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add eggs and cook until fluffy. Remove. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok; stir until heated through, about 1 minute. Add rice and mix. Add eggs and green onions. Stir fry 2-3 minutes. Season to taste with salt and pepper. Transfer to bowl.

One Comment »

  • Jennifer said:

    Cindy, ya, faster cook and bring back the sweet moiremes.Felvinc, ya, the taste was greatNancy, I use the baking tray and put inside oven to grill it.Bakeling, lazy to write the recipe, i just use the normal ingrediants like shallot, garlic, lengkuas , fresh kunyit and serai, blend it and tasted with salt, sugar and add some coriander powder, thats all.Mia, pandan has a very aroma smell..

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