Favorite Stir Fry

2-1/2 c. hot water
2 t. finely minced garlic
3 T. soy sauce (and additional soy for adding later)
1 chicken bouillon cube
1-1/2 long grain white rice
1 large green pepper, finely chopped
1 medium onion, chopped
1 c. finely chopped carrots
4 eggs, beaten
1-1/2 c. cubed smoked ham (the good stuff!)
vegetable oil
black pepper

In a medium saucepan add the water, garlic, 3 T. soy and the bouillon cube. Heat to a boil, making sure the cube is dissolved. Add the rice. Bring to a boil again and immediately turn down to "simmer" and cover. Leave simmering on stove for at least 20 minutes. NOTE: I used instant brown rice and it was still yummy.

Turn your wok on med-high (if you don't have a wok, use a large frying pan on stove top). Pour 2 T. veggie oil into the wok. Add your chopped veggies. Stir-fry the veggies for about 5 minutes. Add a few tablespoons of water and cover on a lower hit, checking and stirring often. Heat them until they are soft.

Meanwhile, scramble your eggs with black pepper and chop the eggs into small pieces.

Add your ham to the soft veggies and heat together for a few minutes(make sure there's no extra water in the wok). Add rice to the veggies along with the scrambled eggs. Stir well. Sprinkle on a bit of soy and heat it all through for about 5 minutes, stirring often.

Delicious Ham and Potato Soup

INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/2 cup diced celery
1/2 cup finely chopped onion
½ cup carrots chopped
1 cup corn
3/4 cup diced cooked ham
3 1/4 cups water
2 chicken bouillon cubes
1 teaspoon ground white or black pepper, or to taste
4 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 cup cheese

DIRECTIONS
1 Combine the potatoes, celery, onion, carrots, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2 In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3 Stir the milk mixture into the stockpot, and cook soup until heated through. Top with cheese. Serve immediately