Steamed Vegetables With Smithfield Ham
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | California | Vegetables | 6 | Servings |
INGREDIENTS
| 3/4 | c | Chinese cabbage, chopped |
| 3/4 | c | Bell peppers, chopped |
| 3/4 | c | Broccoli, chopped |
| 3/4 | c | Carrots, chopped |
| 3/4 | c | Snow peas, chopped |
| 2 | oz | Smithfield ham or |
| Prosciutto | ||
| 1 | T | Soy sauce |
| 1 | T | Sesame oil |
INSTRUCTIONS
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. 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 104
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 23.3mg
Sodium: 1057.4mg
Potassium: 366.5mg
Carbohydrates: 3.8g
Fiber: 1.1g
Sugar: 1.7g
Protein: 10.5g