Ham and Veggie Stir Fry

Ham and Veggie Stir Fry

Somehow a ham bone lead to this dish. I had been using up leftover ham in all sorts of dishes. I was left with the ham bone, which still had a decent amount of meat on it. I was sure it would be used in soup so I placed the bone in a pot with some water and boiled it for a while. The water took on the smoky flavor of the ham bone. I cooled it, removed the meat from the bone and strained the liquid. I have any number of dry beans, lentils and other legumes I could use for my soup. I just couldn’t decide so I put it all in the fridge for another day.

Inspiration hit when I was checking out what else was in my fridge and spotted some baby bok choy. I decided to use the rest of the ham in a stir fry. Since I had the cooking liquid from the ham I used that for cooking the rice. Not the soup I thought I was going to make, but a fun choice in the end. Here is what I did. Feel free to sub out what veggies you like and have on hand.

Ham and Veggie Stir Fry

2 T. oil

1 medium onion, sliced

1 medium carrot, peeled and sliced thinly

1 c. sliced cabbage

1 clove garlic, peeled and chopped

1 sweet red pepper, seeded and cut into thin strips

2 c. sliced bok choy

1 1/2 c. cubed cooked ham

2 green onions, trimmed and sliced

1/2 c. whole almonds

fresh grated ginger- or powdered, to taste

soy sauce to taste

dash of hot sauce

Heat oil in wok or skillet and cook onion and carrots for 3 minutes. Add cabbage add garlic and stir fry 2-3 minutes longer. Toss in the pepper and bok choy and cook 3 more minutes. Add ham, green onions and almonds along with seasonings and soy sauce and cook until ham is heated through. Serve over hot cooked rice or pasta. Serves 3-4.

Baby Bok Choy

Served over cooked brown rice