Napa Cabbage with Ham and Peas
A quick and tasty stir-fry skillet supper. A great dish for using leftover holiday ham.
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
- 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.
- 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.
Makes 2 servings.