Ham Stir Fry with Couscous

Recipe View Prepare the Couscous: In a medium saucepan, bring 1.5 cups of water to a rolling boil. Stir in 1 cup of couscous, then reduce the heat to medium-low. Cover and simmer gently for 8-10 minutes, or until all the water is absorbed and the couscous is light and fluffy. Set aside, keeping it covered to retain warmth. (Time: 10-12 minutes)

Recipe View Whisk the Sauce: In a small bowl, whisk together 2 cups of chicken broth, 0.25 cup of cornstarch, 3 tablespoons of soy sauce, 3 tablespoons of brown sugar, and 0.125 teaspoon of ground ginger until smooth. Set aside. This ensures the cornstarch is fully incorporated, preventing lumps in your sauce. (Time: 2 minutes)

Recipe View Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 2 cloves of minced garlic, 1 (16 ounce) package of mixed broccoli and cauliflower florets, and 1 sliced carrot. Stir-fry for 7-8 minutes, or until the vegetables are crisp-tender. If the pan becomes too dry, add a tablespoon of water at a time to prevent sticking. (Time: 7-10 minutes)

Recipe View Combine and Simmer: Stir the broth mixture again to ensure the cornstarch hasn't settled. Pour it over the vegetable mixture in the skillet. Add 0.25 pound of cooked ham strips and 1 (8 ounce) can of drained water chestnuts. Cook for 2 minutes, stirring frequently, until the sauce thickens and coats the ingredients. (Time: 3-5 minutes)

Recipe View Finish and Serve: Stir in 0.5 cup of sliced almonds. Serve the stir-fry immediately over a bed of warm couscous. The almonds add a delightful crunch and nutty flavor to the dish. (Time: 1 minute)