If ham is your meat of choice for the Easter holiday, you'll find this recipe especially helpful for using up those leftovers.
This recipe either makes use of items that are usually available in a supermarket salad bar or calls for prepared packaged produce. The trick here is to buy vegetables cleaned and chopped and ready to cook.
As in any stir-fry, have all the ingredients organized and laid out before you begin. Keep in mind, the smaller the cut of the meat or the vegetable, the shorter the cooking time.
Serve the stir-fry over a bed of steaming couscous. This grain is very mild and simple to fix and fortunately, the instant variety is available in most supermarkets. Just follow the package directions using boiling water. Couscous takes about five minutes to plump and, that's it. If you prefer, a mound of rice or pasta works just as well with the stir-fry.
Easter Ham and Salad Bar Stir-fry
1/2 cup teriyaki sauce
1 cup chicken broth
5 teaspoons cornstarch
1 teaspoon honey
1 teaspoon canola oil
1 cup sliced carrots
2 cups chopped or shredded cabbage (packages of shredded cabbage for coleslaw will work)
1 cup snow peas, strings removed (if not in salad bar, use frozen)
2 cups cooked ham, cut into strips
1 cup sliced scallions
2 cups mandarin oranges or peeled orange segments
In a small bowl or 2-cup measure, mix the teriyaki sauce, chicken broth, cornstarch and honey.
In wok or large saute pan heat oil over medium-high heat. When hot, add carrots and cabbage and saute 2 minutes. Add snow peas and ham and saute 1 minute more. Add sauce ingredients, stirring again to dissolve the cornstarch, and cook, while stirring until the sauce is hot and has thickened.
If the sauce becomes too thick, add a small amount of water to achieve desired consistency. Add the scallions to the hot mixture and finally the orange segments, being careful not to break. Serve immediately over hot couscous, rice or pasta.