It was finally the last of our 8-pound ham which was earmarked to be used in this Indonesian-Style Ham Stir-fry recipe. Nearly seven years had passed since we resurrected it from when I first started this blog. Why did we wait so long? Who knows, but it’s not often that we have a large ham with plenty of leftovers.
Once we practically licked our plates clean, we decided the next time we make this we’ll double the sauce (we are saucy people!) And as with most stir-fries, make sure to prep all of the ingredients ahead of time because the actual on-hands cooking portion takes just minutes.
Spicy and sweet, this quick stir-fry dinner needed only short-grain sticky rice to complete it. In lieu of waiting to have leftover ham, you could always buy 1 1/2 pounds of ham steak and cube that up.
Indonesian-Style Ham Stir-fry
- 3 Tbs. kecap manis*
- 2 Tbs. plain rice vinegar
- 1-1/2 Tbs. sambal oelek
- 2 Tbs. peanut oil
- 6 medium scallions, white and light green parts only, thinly sliced (about 1 cup)
- 2 Tbs. minced fresh lemongrass
- 2 Tbs. minced fresh ginger
- 1-1/2 tsp. minced garlic
- 3/4 lb. green beans, trimmed and cut on the diagonal into 1-inch pieces (2-1/2 cups)
- 1 red bell pepper, cut into medium dice
- 3/4 cup unsalted roasted peanuts
- 1-1/2 lb. leftover ham, cut into medium dice (4 cups)
- 1/3 cup chicken broth
*TIP: If you don’t have or can’t find keycap manis (and again we couldn’t), a syrupy Indonesian soy sauce, you can substitute 1-1/2 Tbs. soy sauce combined with 1-1/2 Tbs. unsulfured molasses.
- Whisk the keycap manis (or your substitute), vinegar, and sambal oelek in a small bowl; set aside.
- Heat a 14-inch wok or heavy-duty 12-inch skillet over medium-high heat until hot, then swirl in the oil. Add the scallions, lemongrass, ginger, and garlic and stir-fry until softened, about 30 seconds.
- Add the green beans, bell pepper, and peanuts and stir-fry for 2 minutes.
- Add the ham and stir-fry until warmed through, about 2 minutes.
- Pour in the broth, scrape up any browned bits, and bring to a boil.
- Pour in the kecap manis mixture and stir-fry until bubbling and the ingredients are thoroughly coated in the sauce, about 2 minutes.
- Serve over hot rice.
Recipe adapted from By Mark Scarbrough, Bruce Weinstein for Fine Cooking