Ginger Ham with Couscous
Ginger Ham with Couscous
A great way to use up leftover ham, over a bed of couscous with vegetables. The soy sauce and ginger make it almost a stir fry.
Ingredients
Serves: 6
- 1 1/2 cups (375ml) water
- 1 cup couscous
- 2 cups (500ml) chicken stock
- 1/4 cup cornflour
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1/8 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 500g broccoli florets
- 1 carrot, sliced
- 250g cooked ham, cut into strips
- 1 (250g) tin sliced water chestnuts, drained
- 1/2 cup sliced almonds
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- 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 stock, cornflour, soy sauce, brown sugar and ginger. Mix together and set aside.
- Heat oil in a large frypan or wok. Add garlic, broccoli and carrot; stir-fry for 7 to 8 minutes or until crisp-tender (add water as needed if pan gets too dry).
- Stir stock mixture and pour over vegetable mixture in frypan then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve vegetables and ham over hot couscous.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(38)
Reviews in English (25)
Do not put in the water chestnuts or the almonds. I love almonds and even though there's only 2 tbsp. of it, everytime I took a bite, that's all I could taste. The ham was great in it, I put much more because I feared that all I would taste were the vegetables. Also use caution if you add a little bit of water. It will start sizzling and you could get a minor burn.(You don't even need to add water ) Other than that I think you'll enjoy it. Even though I HATE cooked broccoli, I could barely tell it was broccoli. - 14 Jan 2006 (Review from Allrecipes USA and Canada)
Great recipe when your tired of the same old stuff for dinner. I used a pre-packaged fresh brocoli and carrot stir fry (obviously left out the sauce). Left out water chestnuts because I just couldn't find them. I only used 2 tablespoons of cornstartch. I thought 1/4 cup was a lot. I dilute my cornstartch with a few tablespoons of very cold water before adding to any recipe. That way you don't use as much and aviod it from turning to sludge later! - 04 Nov 2007 (Review from Allrecipes USA and Canada)
Too sweet, only use 1 or 2 Tb of brown sugar. - 25 Jun 2000 (Review from Allrecipes USA and Canada)
Write a review
