Ingredients
2 cups chopped, leftover ham (or as much as you desire!)
1/2 lb carrots, sliced into small, thin matchsticks
1 large onion, chopped
1 portoello mushroom, halved and sliced
2 celery stalks, chopped
2 bunches baby bok choy, white part sliced and green part roughly chopped, divided
1 large zucchini, halved lengthwise and sliced
1 red pepper, chopped
3 garlic cloves, minced
1 small can of sliced water chestnuts, drained
Preferred oil (avocado or vegetable oil works well!)
Sauce
1/4 cup soy sauce
1 cup broth of your choosing
Salt and pepper (ham is quite salty to be careful here.)
1/4 tsp. chili flakes
2 tsp. dried oregano
2 tsp. cornstarch
Directions
1
Add a couple of tablespoons of oil to a wok and set over medium-high heat. When hot, add in the carrots and cook for 5 minutes. Stir in onions, mushroom, celery, and white part of bok choy. Cook for 3 minutes. Add in zucchini, red pepper, garlic, and water chestnuts. Cook for 3 minutes. Add in soy sauce, ham, and green part of bok choy. Cook 3 more minutes.
2
Whisk together all the sauce ingredients until really well combined. Poor into stir fry and cook for a few minutes, or until nicely thickened!
3
Serve or rice or noodles.