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Stir-fried Vegetables with Ham

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A few weeks ago, we got a huge ham as a generous gift. We enjoyed the ham slices and I cooked with it in many ways just like this Stir-Fried Vegetables with Ham. A good stir-fry dish has always been my best bet to get dinner on the table in no time, especially on busy weeknights.

This time, I had ham slices to help me make a dinner entrée even faster. The tender slices had a sweet glaze glistening on top of the entire piece which made it even more enticing.

Cooking a stir-fried dish was one of the first things I learned from my mom a long time ago. And it is a skill and cooking method I have always relied on. For this stir-fry, I had an assortment of vegetables on hand. I often have a basket of favorite leafy and greens available – snow peas, Chinese cabbage, carrots, green beans. With these vegetables alone, I happily anticipate the crispness and freshness that go into the dish. I find pleasure in the varied textures of vegetables all together as one entree. The more variety, the better. But to make things even more delightful, I had ham slices, which I further cut into small cubes to stir fry with the vegetables.

As I cut up the ham into bite-sized cubes to toss into the stir-frying vegetables, I smiled with gratitude at how thoughtful my niece was to send us this huge ham as a present. What she did was not just give us a gigantic slab of deliciousness, but she made my life easier by giving me the gift of convenience. The baked ham was a convenient addition to our meals. It also gave me a chance to take a break sooner and be in touch with the present – to do other things that required my immediate attention. And that is what is most important – to live in the present, to give our time and focus to whoever or whatever is in front of us right now. Life and time is fleeting. If you can have a few moments to enjoy and relish what is right before you now, then that is a gift. Enjoy it.

Stir-fried Vegetables with Ham

These Stir-Fried Vegetables with Ham is an easy entrée to cook and put on the table in under 25 minutes. This is so convenient to cook especially on a busy weeknight. Or on weekends, if you want to spend less time in the kitchen but would still like a home-cooked meal. Stir fry vegetables in season. Throw in some savory ham cubes. Mix it all up and serve with a bowl of boiled rice. This is an Asian in America recipe. Serves 2 to 4.
Cook Time14 minutes
Total Time14 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Stir Fry Vegetables Ham
Servings: 4 people
Calories: 85kcal
Author: Elizabeth Ann Quirino


  • Larke wok or Skillet - 12 to 14 inches diameter


  • 2 Tablespoons vegetable oil
  • 4 pieces garlic cloves, minced
  • 1 large onion, chopped
  • 2 cups cubed baked ham 1/2-inch pieces
  • 1 Tablespoon patis (fish sauce)
  • 1 cup vegetable broth
  • 1 piece medium-sized carrot peeled, sliced
  • 2 cups sliced green beans 2-inch pieces
  • 2 cups snow peas edges trimmed
  • 2 cups shredded Chinese cabbage 2-inch slices
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1 stalks scallions chopped, for garnish
  • for serving : boiled rice


  • In a large skillet or work, over medium high heat, add the vegetable oil. When oil is hot enough after 1 to 2 minutes, stir fry the garlic and onions.
  • When onions are translucent, after about 2 minutes add the baked ham cubes. Braise for 1 to minutes.
  • Add the patis and broth to the skillet. Then add the snow peas, green beans and carrots. Cover and cook for 5 to 8 minutes till vegetables are nearly cooked.
  • Toss in the Chinese cabbage shreds. Season with salt and pepper. Mix ingredients well. Cover and continue cooking for 1 to 2 minutes more. The vegetable greens should be cooked by then. Serve with boiled rice.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 819mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 688IU | Vitamin C: 30mg | Calcium: 21mg | Iron: 1mg

Nutrition Notes: The nutrition information provided is an estimate and will vary based on brands used and cooking methods.

Did you like these photos and want the recipes? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. and HowTo Cook Philippine Desserts, Cakes and Snacks. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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