A quick and tasty stir-fry skillet supper. A great dish for using leftover holiday ham.

Napa Cabbage with Ham and Peas

2 tablespoons olive oil

1 cup frozen peas, slightly thawed

4 cups thin sliced Napa cabbage

1 cup chopped cooked ham

1 teaspoon freshly grated lemon zest

1 tablespoon fresh lemon juice, or to taste

1/4 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

Additional Parmesan for accompaniment

1. In a large heavy skillet, heat oil over medium heat until hot; add peas, cabbage, ham and zest. Cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender.
2. Remove skillet from heat and stir in lemon juice, Parmesan, salt and pepper. Toss to combine and serve, passing additional Parmesan for accompaniment, as desired.

Serves 2.