Ham Strip Potato Green Pepper Stir Fry Rollups Recipes

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QUICK HAM STIR-FRY



Quick Ham Stir-fry image

Make and share this Quick Ham Stir-fry recipe from Food.com.

Provided by Ginny Sue

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1 cup sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups cubed cooked ham
1/8 teaspoon garlic powder, to taste
1/8 teaspoon black pepper, to taste
3 cups cooked rice
2 tablespoons soy sauce

Steps:

  • In large wok, heat oil over medium high heat.
  • Add celery, onion, and green pepper; stir-fry 2 minutes or until crisp-tender.
  • Add ham, garlic powder and pepper; stir fry 3 to 4 minutes.
  • Add rice and soy sauce; stir fry 3-4 minutes or until thoroughly heated.
  • Serve with additional soy sauce, if desired.

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

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!

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