Peach and ham stirfry

Yield: 6 Servings

Measure Ingredient
½ cup Orange juice
1 tablespoon Cornstarch
2 tablespoons Soy sauce
1 tablespoon Sugar
1 tablespoon Lemon juice
16 ounces Can peach slices
2 tablespoons Cooking oil
¾ cup Peanuts
1 teaspoon Grated ginger root
1 \N Onion; cut in thin wedges
2 \N Zucchini; thinly sliced
2 cups Cubed fully cooked ham
1 \N Deep fried rice sticks
2 ounces Unsoaked rice sticks
1 \N Oil

DEEP FRIED RICE TICKS

Blend orange juice into cornstarch; stir in soy sauce, sugar, and lemon juice. Set aside.

Drain peaches; reserve syrup for another use.

Add cooking oil; preheat wok over high heat. Stir fry peanuts 2 to 3 minutes or until toasted; remove from wok Stir fry ginger root 30 seconds. Add onion; stir fry 2 minutes. Add zucchini; stir fry 1 minute. Remove vegetables from wok; add more oil if needed.

Stir fry ham in hot oil 2 minutes. Stir orange juice mixture; add to wok.

Cook and stir until thickened and bubbly; cook and stir 2 minutes more.

Stir in peaches, peanuts, and vegetables; cover and cook 1 to 2 minutes.

Serve over rice sticks if desired. Makes 6 servings.

DEEP FRIED RICE STICKS: In a saucepan, fry 2 ounces of unsoaked rice sticks, a few at a time, in deep hot cooking oil (375 degrees F) about 5 seconds or just until sticks puff and rise to top. Remove; drain on paper toweling. Keep warm in oven. Store any uncooked rice sticks in a tightly closed plastic bag.

Source: Better Homes And Gardens Best Wok Recipes Compliments of West Bend : Typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 08-21-96 (07:38) Posted to MM-Recipes Digest V4 #12 by pattm@... on Apr 06, 1999

Similar recipes