Hawaiian Vegetables with Ham


  • 1 (8 oz) pineapple chunks in unsweetened juice
  • 8 large mushrooms, sliced
  • 1 small green bell pepper and cut into strips
  • 1 small red bell pepper and cut into strips
  • 1 red onion, thinly sliced
  • 1 sweet potato, steamed cooked, peeled and sliced
  • 1 tbs fresh basil, cut into strips
  • 1 inch piece fresh ginger, grated
  • 1 tsp curry powder
  • 2 oz cooked ham, cut into thin strips
  • 1/2 cup water chestnuts, drained and cut into strips
  • kosher salt and black pepper to taste
  • 2 cups cooked rice
  • Drain pineapple and reserve juice.
  • Place a wok or large skillet over low heat.
  • Add mushrooms, bell peppers and onion, then sprinkle with a few tbs of pineapple juice.
  • Steam-stir until the mushrooms give off some liquid.
  • Increase heat to high, then stir fry until vegetables are crisp-tender.
  • Add pineapple, sweet potato, basil, ginger, curry powder ham and water chestnuts.
  • Season to taste with salt and pepper.
  • Stir fry until ingredients are heated through.
  • Serve over cooked rice.




15 min


15 min


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