Recipe Details

Ginger-Sesame Stir-Fry with Vegetables

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4


Cook to 145 F with 3 minute rest


12 ounces ham, cut into bite-size strips
1/3 cup orange juice
2 tablespoons soy sauce, reduced-sodium
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 tablespoon cooking oil
3 cups broccoli florets
1/2 16-oz package pepper stir-fy vegetables, frozen
2 teaspoons sesame seeds, toasted

Cooking Directions

For sauce, combine orange juice, soy sauce, cornstarch, ginger and garlic powder in a small bowl. Set aside.

Pour cooking oil into a large skillet or wok. Heat over medium high heat. Add broccoli and frozen peppers to skillet. Cook and stir about 3 minutes or until vegetables are just tender. Remove vegetables from skillet. Add ham to skillet; cook and stir about 1 minute or until heated through; push ham to edges of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened. Return vegetables to skillet. Cook and stir about 1 minute more or until heated
through. Sprinkle with sesame seeds.

Serves 4.

Serving Suggestions

Combine convenient frozen stir-fry vegetables with pork strips for this tasty dish.

Nutrition Information

Calories: 219 calories
Protein: 21 grams
Fat: 9 grams
Sodium: 1293 milligrams
Cholesterol: 26 milligrams
Saturated Fat: 2 grams
Carbohydrates: 10 grams
Fiber: 2 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.

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Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.

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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.

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Review Title

great way to use leftover pork shoulder roast
by anonymous 04/18/2013
I didn't have any peppers so added red onion and carrots. I used chopped garlic and crushed ginger instead of powders. The sesame seeds were a perfect compliment and I also topped it off with some diced fresh mango which gave great color and just a little more sweetness. Served over brown rice.

Easy and tasty
by anonymous 11/19/2012
 Great way to use up leftover pork, I used fresh garlic and root ginger too.

by Samara 04/20/2010
this is a good and simple meal