Wednesday, August 27, 2008
This easy Chinese vegetable stir-fry is perfect for using up leftover cooked ham. Recipe serves 4.
1 small leek
10 ounces (315 g) Chinese cabbage
11 ounces (345 g) cooked ham
2 cloves garlic
3/4 inch (2 cm) fresh root (green) ginger
1/4 cup sunflower or corn oil
Salt to taste
Freshly milled pepper
1 tablespoon medium sherry
2 teaspoons cornflour
1/2 cup vegetable stock
3 tablespoons soy sauce
1. Trim leek, slit length-wise and wash thoroughly under cold, running water to remove grit and mud between layers. Shake dry. Cut into thin rings.
2. Separate Chinese cabbage leaves. Wash each leaf thoroughly under cold, running water and drain. Cut leaves into thin strips, discarding stalks.
3. Cut ham into thin strips, removing any fat and gristle.
4. Crush garlic on to plate with garlic press. Peel, slice and finely chop ginger.
5. Heat oil in wok until hot, but not smoking. Add ham, garlic and ginger and stir-fry for 1 minute.
6. Mix in leek and strips of Chinese cabbage leaves and stir-fry for 5 minutes. Season lightly with salt and pepper. Moisten with sherry.
7. Mix cornflour with stock and soy sauce until smooth. Add to vegetables in wok. Bring to boil. Reheat until piping hot, stirring. Adjust seasoning to taste.
8. Serve straight away with rice or rice noodles.