Strips of ham are stir fried with broccoli, cauliflower and carrots in a sweet and gingery sauce, and served over freshly steamed couscous. Water chestnuts and sliced almonds add a delightful crunch.
INGREDIENTS (for 6 servings):
- 1 1/2 cups water
- 1 cup couscous
- 2 cups chicken broth
- 1/4 cup cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1/8 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 (16 ounce) package mixed broccoli and cauliflower florets
- 1 carrot, sliced
- 1/4 pound cooked ham, cut into strips
- 1 (8 ounce) can sliced water chestnuts, drained
- 1/2 cup sliced almonds
PREPARATION:
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.