Wok-On! Use ham for an unexpected surprise in this delicious recipe.
1/4 Berks Hickory Smoked Berkshire Ham, cut into 1/2-inch slices
2 Tablespoons olive oil
2 cloves garlic, chopped
1 medium yellow onion, thinly sliced
1 each medium red, yellow, green, orange bell pepper, thinly sliced
1/2 teaspoon salt
1 teaspoon hot sauce
zest of one lime
1/2 cup water
4-5 cups cooked white rice or cooked brown rice
2 Tablespoons sliced scallions
sesame seeds optional
Cut the sliced ham into bite sized strips. Heat 1 Tablespoon of oil in a large non-stick skillet. Add the ham pieces and cook over medium-high heat , stirring often until the ham begins to brown and caramelize, 8-10 minutes. Remove the ham from the skillet and set aside.
To the skillet heat the remaining 1 Tablespoon of oil over medium heat. Add the garlic, onion, peppers, salt, hot sauce, lime zest and water. Sauté until the vegetables begin to soften, and brown, about 8-minutes.
Add the ham strips to the pan. Cook for an additional 2 minutes, stirring often. Remove the stir fry and set half of the stir fry aside for left overs or fajitas for the following nights dinner.
Serve the remaining stir fry over the white rice and sprinkle with the scallions and sesame seeds if using.