This is a simple home-style dish, perfect with rice or as a side dish with drinks! The water used to blanch the ham can be used to make soup, so don't waste it.
Materials
Steps for making stir-fried green and red peppers with ham
Sichuan and Yunnan ham, sliced!
Cut the green and red bell peppers into cubes, and mince the ginger and garlic.
Cut the scallions into small sections.
Blanch the ham. Since I'll be using this broth to make winter melon soup later, I added ginger, garlic, and pepper to the pot while blanching. Blanch for 2-3 minutes to avoid making the meat too salty. Start with cold water; total blanching time is 3 minutes.
Remove them from the water and set aside. Leaving some broth will prevent them from drying out too much later!
Over medium heat, first add the green and red bell peppers, ginger, and garlic to the pan and stir-fry until the moisture evaporates. Do not add oil! You must stir-fry until fragrant first!
Pour in cooking oil and sauté until fragrant. Then add ham and scallions and stir-fry together. Season to taste and remove from heat. Generally, no salt is needed, but you can add a little chicken bouillon or other seasonings to taste.
Plated up, so delicious! Steaming hot, the camera lens is covered in splatter.
