Ham And Fruit Stir Fry Recipes

HAM AND PEPPERS STIR FRY WITH SWEET AND SOUR SAUCE

Ham and Peppers Stir Fry With Sweet and Sour Sauce image

We call this "Ham and Peppers" but there's onion and pineapple too. This is a great quick meal and an excellent use for leftover ham. The recipe was originally from a Doubleday Cookbook but has evolved during the past 12 years to suit our taste--we like the ham and onions slightly browned and the peppers crisp/tender. Serve over steamed rice and add soy sauce to taste. Note that this dish is best just after it's thickened and it doesn't reheat that well, but there's rarely any leftovers.

Provided by TommyGato

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups diced cooked ham
2 tablespoons butter (Divided in thirds)
1 (8 ounce) can pineapple chunks (don't drain) or 1 (8 ounce) can pineapple tidbits (don't drain)
1 medium onion, peeled cut in half and quartered
1 medium bell pepper, cored seeded, and cut in 1/2 inch strips (your favorite color)
2 tablespoons cornstarch
2/3 cup chicken broth
1/3 cup firmly packed light brown sugar (or 1/3 cup granulated sugar with 1/2 tsp. molasses)
1/3 cup cider vinegar
2 tablespoons soy sauce

Steps:

Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
Remove and set the ham aside.
Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
When the onions have somewhat browned, add the ham and the pineapple, juice and all.
Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
Increase heat and stir until the sauce begins to bubble.
Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!

SKILLET HAM AND VEGETABLES AU GRATIN

Skillet Ham and Vegetables au Gratin image

Busy day? Let's cook up something simple, tasty and hearty. You may never heat up another frozen meal once you try this recipe. A skillet dish full of ham, au gratin potatoes, broccoli, carrots and onions cooked in a cheesy sauce makes for an easy and delicious weeknight dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons butter
1/2 cup sliced carrot
1/2 cup chopped onion
1 box (4.7 oz) Betty Crocker™ Au Gratin Potatoes
2 cups hot water
1/2 cup milk
1 1/2 cups chopped cooked ham
2 cups frozen broccoli florets
1/2 cup shredded cheddar cheese (2 oz)

Steps:

In 10-inch nonstick skillet, melt butter over medium heat. Add carrot and onion. Cook 6 to 8 minutes, stirring frequently, until vegetables are softened.
Add potatoes and sauce mix (from box), hot water and milk; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally. Stir in ham and broccoli; cover and cook 10 to 12 minutes, stirring occasionally, until potatoes and broccoli are tender.
Remove from heat; stir in cheese, and continue stirring until cheese is melted. Serve immediately.

Nutrition Facts : Calories 360, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 8 g, ServingSize About 1 1/4 Cups, Sodium 1500 mg, Sugar 4 g, TransFat 0 g

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