- 1 tablespoon vegetable oil
- 2 cups carrots, julienned
- 1 onion, sliced into rings
- 2 cups French cut green beans, drained
- 1 cup frozen green peas
- 2 cups fresh broccoli florets
- 1 cup sliced green bell peppers
- 1 cup sliced red bell peppers
- 4 cups cooked ham, cut into thin strips
- 2 eggs, lightly beaten
- 1 tablespoon soy sauce
- 1/2 cup water
- 1 teaspoon cornstarch
- Heat a wok or large skillet with oil on medium heat. Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
- Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.
- In a small, lightly greased skillet, scramble the eggs until firm. Cut eggs up into small pieces.
- Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.
04/27/2018
recipepes.com
Leftover Ham and Vegetable Medley, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
