Ham Stir Fry with Couscous
The traditional Easter meat with a traditional Middle East pasta, stir fried with veggies and then simmered with a chicken broth mixture. Ham stir fry? Yes, indeed! Ham leftovers never had it so good. Everyone who has tried this has loved this savory stir fry.
Ingredients
- 1 ½ cups water
- 1 cup couscous
- 2 cups chicken broth
- ¼ cup cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- ⅛ teaspoon ground ginger
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 16 ounce package mixed broccoli and cauliflower florets
- 1 carrot sliced
- ¼ pound cooked ham cut into strips
- 1 8 ounce can sliced water chestnuts, drained
- ½ cup sliced almonds
Instructions
- To Make Couscous: In a medium saucepan, bring water to a boil. Stir in couscous, reduce heat to medium-low, and simmer for 8 to 10 minutes, until fluffy. Cover and set aside.
- In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. Mix together and set aside.
- Heat oil in a large skillet or wok. Add garlic, broccoli, cauliflower and carrot; stir-fry for 7 to 8 minutes or until crisp-tender (add water as needed if pan gets too dry).
- Stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve stir fry over hot couscous.