Leftover Ham And Vegetable Medley

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Leftover Ham And Vegetable Medley to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Leftover Ham And Vegetable Medley, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat a wok or large skillet with oil on medium heat

Step 2: Technique & Execution

Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers

Step 3: Technique & Execution

Cover and simmer for about 15 minutes

Step 4: Technique & Execution

Make a well in the center of vegetables

Step 5: Technique & Execution

Place ham in and stir to moisten

Step 6: Technique & Execution

Simmer 5 to 10 minutes