Directions:
- In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place a wok over medium heat. Add the peanut oil and when hot, add the ham and stir-fry for 1 minute. Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes. Add the stock mixture to the vegetables and stir to coat.
- Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes. Remove from the heat. Serve immediately with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.5 Kcal (446 kJ) | ||
| Calories from fat | 37.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 6% | |
|---|---|---|---|
| Cholesterol | 6.69mg | 2% | |
| Sodium | 459.46mg | 19% | |
| Potassium | 178mg | 4% | |
| Total Carbs | 8.9g | 3% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 7.25g | 15% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 2.8mg | 94% | |
| Iron | 65.8mg | 365% | |
| Calcium | 80.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 62.37 Kcal (261 kJ) | ||
| Calories from fat | 22.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 6% | |
|---|---|---|---|
| Cholesterol | 3.92mg | 2% | |
| Sodium | 269.09mg | 19% | |
| Potassium | 104.25mg | 4% | |
| Total Carbs | 5.21g | 3% | |
| Sugars | 1.68g | 11% | |
| Dietary Fiber | 1g | 7% | |
| Protein | 4.25g | 15% | |
| Vitamin C | 16.4mg | 47% | |
| Vitamin A | 1.7mg | 94% | |
| Iron | 38.5mg | 365% | |
| Calcium | 47.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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