I’m continuing my recipe series that I call, A Man, A Ham, & A Plan. I bought a 5 1/2lb thin cut carver ham and I wanted to see how many dishes I could create with it. I was able to make 6 different dishes, each serving at least four. This fifth dish is a ham stir fry with broccoli, carrots, red peppers and snap peas. Check my website and my YouTube channel for the rest!

Ham and Vegetable Stir Fry
serves 4


2 tbl Cornstarch
1 tsp Five Spice Powder
1/4 tsp Red Pepper Flakes
1 cu Chicken Stock
1/4 cu Soy Sauce (you can use low sodium if you like)
2 tbl Olive Oil
1 sm Onion, split lengthwise and sliced crosswise
3 cloves Garlic, peeled and smashed
1 tbl freshly grated Ginger
1 lb Ham, thinly sliced
1 cu Broccoli Florets
1 cu Peapods
1 cu Carrots, sliced into strips
1 lg Red Pepper, sliced into strips
1/3 cu White Wine
4 cu cooked rice (brown or white)
2 scallions, thinly sliced, for garnish
1 tbl Toasted Sesame Seeds, for garnish


In a large bowl, whisk together the cornstarch, chicken stock, soy sauce, five spice powder and red pepper flakes. Set aside.

Heat a large wok or saucepan over medium high heat. Add olive oil. Add onion and sauté for about 2 minutes, stirring frequently. Add garlic and continue to sauté for an additional minute. Add ginger and sauté for 1 minute more. Add ham and stir fry ingredients for 2 minutes. Add broccoli, pea pods, carrots, red pepper, and white wine. Stir fry until wine cooks down, about 1 minutes and add corn starch mixture. Stir until sauce thickens, about 2 minutes more.

To serve, mound 1 cup of rice in individual bowls and ladle stir fry on top. Top with scallions and sesame seeds. Serve immediately.