Veggie and Ham Stir-Fry

• 2 Cups Chopped carrots and cauliflower medley
• ½ Cup Chicken broth
• 1 tsp Cornstarch
• 1 Tbs Sherry
• 2 Tbs Soy sauce
• 2 tsp Oyster sauce

• Dash Hot pepper sauce
• 2 Tbs Olive oil
• 2 Tbs Minced fresh ginger
• 4 Green onions, sliced
• 1 Cup Smoked low-fat ham, thinly sliced

1. In large pot of boiling, salted water, cook carrots and cauliflower florets, uncovered until slightly tender (about 3 – 4 minutes).
2. Drain under cold running water.
3. Drain and dry thoroughly.
4. In a small bowl, combine chicken broth and cornstarch; stir to dissolve.
5. Blend in sherry, soy sauce, oyster sauce and hot pepper sauce. Set aside.
6. In a wok or large skillet, heat oil.
7. Add ginger and stir briefly over high heat.
8. Add carrot and cauliflower medley and sliced green onions.
9. Stir continuously over high heat until onions are wilted.
10. Pour on chicken broth mixture, and stir until it bubbles and thickens.
11. Sprinkle in ham and stir well. Serve hot.

Servings: 4

Nutrition Information