Go Back
Print Pin

Sweet & Spicy Ham & Veggie Stir Fry

A colorful and hearty stir fry featuring ham, green beans, zucchini, and sweet corn balanced with the earthy depth of mushrooms and the crunch of bell peppers. Brightened by ginger, vinegar, and a splash of sherry cooking wine, then finished with a touch of sweetness & red pepper flakes for a that satisfying sweet-n-spicy kick.
Course Dinner, Entree, Main Course
Cuisine Asian, Fusion
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4
Calories 140kcal

Ingredients

Protein & Veggies:

  • 1 cup ham diced into small cubes
  • 1 cup green beans trimmed & cut into 2-inch pieces
  • 1 cup zucchini halved lengthwise & sliced
  • 1 cup mushrooms sliced (shiitake or cremini recommended)
  • 1 cup bell peppers sliced (red or yellow for sweetness)
  • ½ cup peas fresh or frozen
  • ½ cup corn fresh or frozen
  • 1 small onion thinly sliced
  • 1 jalapeño thinly sliced (seeded for less heat)

Aromatics & Seasoning:

  • 2 cloves garlic minced (or 1 tsp garlic powder)
  • 1 tsp grated fresh ginger or ½ tsp ground ginger
  • ½ tsp onion powder
  • ½ tsp chili powder
  • ¼ –½ tsp red pepper flakes adjust to heat preference
  • 1 tsp no-salt seasoning blend
  • ½ tsp salt to taste
  • ½ tsp black pepper
  • Sauce
  • 1 tbsp rice vinegar or apple cider vinegar
  • 2 tbsp sherry cooking wine or dry white wine
  • 1 tbsp soy sauce or tamari optional, for depth
  • 1 tbsp Swerve® brown sugar replacement
  • 2 –3 tbsp water to loosen sauce if needed
  • ½ tsp konjac root powder optional, for thickening

Optional Garnishes:

  • 2 green onions thinly sliced
  • sliced Almonds
  • sesame seeds

Instructions

  • Prep the sauce: In a small bowl, whisk together vinegar, sherry cooking wine, soy sauce (if using), Swerve brown sugar replacement, and water. Sprinkle in konjac powder, whisking quickly to avoid clumps. Set aside.
  • Cook aromatics: Heat oil in a large skillet or wok over medium-high heat. Add onion, jalapeño, garlic, and ginger. Stir-fry for 1–2 minutes until fragrant.
  • Add ham & veggies: Toss in the ham, mushrooms, bell peppers, zucchini, and green beans. Stir-fry 4–5 minutes until tender-crisp. Add peas and corn; stir another 2 minutes.
  • Season: Sprinkle in chili powder, onion powder, red pepper flakes, no-salt seasoning, salt, and black pepper. Stir to coat evenly.
  • Deglaze & sauce: Pour in the sauce mixture, scraping up any browned bits. Stir and cook 2–3 minutes until everything is coated and glossy. Adjust with extra water if too thick.
  • Finish & serve: Taste and adjust seasoning (more vinegar for brightness, more Swerve for sweetness, or more chili flakes for heat). Garnish with sliced green onions. Serve hot over steamed rice, quinoa, cauliflower rice, or konjac noodles.

Notes

Nutrition Facts (per serving, ¼ of recipe)
  • Calories: ~140
  • Total Fat: ~5.4 g
    • Saturated Fat: ~0.9 g
    • Trans Fat: ~0 g
  • Cholesterol: ~19 mg
  • Sodium: ~434 mg
  • Total Carbohydrate: ~19.3 g
    • Dietary Fiber: ~4.1 g
    • Total Sugars: ~7.7 g
    • Added Sugars: 0 g
    • Sugar Alcohols: ~3 g
    • Net Carbs: ~12.2 g
  • Protein: ~8 g
Micronutrients:
  • Potassium: ~496 mg
  • Calcium: ~34 mg
  • Iron: ~1.2 mg