Steamed vegetables with smithfield ham
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chinese cabbage -- chopped |
| ¾ | cup | Bell peppers -- chopped |
| ¾ | cup | Broccoli -- chopped |
| ¾ | cup | Carrots -- chopped |
| ¾ | cup | Snow peas -- chopped |
| 2 | ounces | Smithfield ham or |
| Prosciutto | ||
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sesame oil |
Directions
1. Steam vegetables until just tender. Meanwhile, slice ham 1/16 inch thick; stack slices of ham and slice again crosswise into thin strips.
Combine soy sauce and sesame oil.
2. Transfer steamed vegetables to a serving platter. Scatter ham over vegetables. Drizzle soy sauce mixture over and serve immediately.
Recipe By : the California Culinary Academy File