Leftover Ham and Vegetable Medley

1 tablespoon vegetable oil

2 cups carrots, julienned

1 onion, sliced into rings

2 cups French cut green beans, drained

1 cup frozen green peas

2 cups fresh broccoli florets

1 cup sliced green bell peppers

1 cup sliced red bell peppers

4 cups cooked ham, cut into thin strips

2 eggs, lightly beaten

1 tablespoon soy sauce

½ cup water

1 teaspoon cornstarch

Heat a wok or large skillet with oil on medium heat. Place carrots, onions, green beans, green peas, broccoli, green peppers and red peppers. Cover and simmer for about 15 minutes.

Make a well in the center of vegetables. Place ham in and stir to moisten. Simmer 5 to 10 minutes.

In a small, lightly greased skillet, scramble the eggs until firm. Cut eggs up into small pieces.

Stir vegetables, ham and eggs together. Mix the soy sauce, water and cornstarch in a bowl and pour into center of wok or skillet. Stir quickly until it begins to thicken.