Ham and Napa Cabbage Stir-Fry

Ham and Napa Cabbage Stir-Fry IMAGE Image by: Ham and Napa Cabbage Stir-Fry IMAGE Author: Canadian Living

Easter ham is the start of this Asian- inspired stir-fry, but why wait for leftovers? Make this meal any time you like by using cooked deli ham. Serve over steamed rice or cooked noodles with a drizzle of soy sauce.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2015

Ingredients

  • 1/2 cup sodium-reduced chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 2 teaspoons liquid honey
  • 1/2 teaspoon five-spice powder
  • pinch salt
  • 2 tablespoons vegetable oil
  • 3 green onions sliced (white and green parts separated)
  • 2 cloves garlic thinly sliced
  • 1 tablespoon minced fresh ginger
  • 6 cups coarsely chopped napa cabbage (about half a head)
  • 1 1/4 cup thinly sliced fully cooked ham cut in strips or shredded

Method

In glass measure or small bowl, whisk together broth, cornstarch, vinegar, honey, five-spice powder, salt and 1/4 cup water. Set aside.

In wok or large nonstick skillet, heat oil over medium-high heat; stir-fry white parts of green onions, the garlic and ginger for 1 minute. Add cabbage and ham; stir-fry until cabbage is tender- crisp, about 3 minutes.

Stir in broth mixture; bring to boil. Cook, stirring, until coated and sauce is thickened, 1 to 2 minutes. Sprinkle with green parts of green onions.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 691 mg
  • Sugars 4 g
  • Protein 11 g
  • Calories 170.0
  • Total fat 10 g
  • Potassium 270 mg
  • Cholesterol 25 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ham and Napa Cabbage Stir-Fry

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