RecipesMagazine

Leftover Ham and Vegetable Medley

Leftover Ham and Vegetable Medley
Need a gluten free and dairy free main course? Leftover Ham and Vegetable Medley could be a great recipe to try. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 7g of fat, and a total of 302 calories. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up beans, carrots, vegetable oil, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

1
Heat a wok or large skillet with oil on medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
WokWok
2
Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.
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Green PepperGreen Pepper
Green BeansGreen Beans
Red PepperRed Pepper
Green PeasGreen Peas
BroccoliBroccoli
CarrotCarrot
OnionOnion
3
Make a well in the center of vegetables.
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VegetableVegetable
4
Place ham in and stir to moisten. Simmer 5 to 10 minutes.
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HamHam
5
In a small, lightly greased skillet, scramble the eggs until firm.
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EggEgg
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Frying PanFrying Pan
6
Cut eggs up into small pieces.
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EggEgg
7
Stir vegetables, ham and eggs together.
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VegetableVegetable
EggEgg
HamHam
8
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.
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Corn StarchCorn Starch
Soy SauceSoy Sauce
WaterWater
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Frying PanFrying Pan
BowlBowl
WokWok
DifficultyHard
Ready In55 m.
Servings4
Health Score38
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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